Coconut Panna Cotta With Kiwi-Mint Coulis - cooking recipe

Ingredients

500 ml coconut cream
80 ml maple syrup
1 1/2 tablespoons gelatin powder
2 tablespoons hot water
2 pieces kiwi fruits
5 g mint leaves
2 tablespoons honey

Preparation

Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
Strain this mixture through a fine sieve.
Pour into serving ramekins and chill overnight to set.
Layer the coulis on top of the Panna Cotta.