Mojito Panna Cotta
Coconut milk provides fat, while gelatin creates a delicate dairy-free texture. Lime and mint add a fresh finish, and stevia keeps the dessert sweet without sucrose. Straining and chilling make the panna cotta smooth and firm enough to hold its shape.
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Inventory: Blender
1 kg 538 gram
Servings: 6 (1 serving ≈ 104 gram)
Digestion time: 2 hour
Recalculate the gelatin with a different bloom strength
Cover the gelatin (15 g) with water (60 g) and leave it to bloom.
Heat the bloomed gelatin over a water bath or in the microwave until fully dissolved, without boiling.
Blend the warm coconut milk (500 g), lime juice (30 g), lime zest (8 g), mint (10 g), and stevia (to taste) until smooth.
Strain the coconut mixture.
Add the dissolved gelatin and mix well.
Pour the mixture into molds and refrigerate for 5–6 hours.
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