Panna Cotta Coconut-Mandarin

Preparation of Panna Cotta

In a deep saucepan, combine coconut milk (400 g) with xanthan gum (1/4 tsp) and agar-agar (2 g). Then add sweetener (25-50 g).

Stir constantly until the mixture comes to a boil. Boil it for about 30 seconds to 1 minute more.

Cover the saucepan with plastic wrap so that it touches the surface of the mixture and let it cool to about 50 degrees Celsius. Keep in mind that agar starts to stabilize at 40 degrees, and at this point, the mixture should already be poured into glasses.

Once the saucepan is no longer hot to the touch, distribute the mixture into dessert cups or glasses and place in the refrigerator for 30 minutes to set (if using gelatin, leave for 2-4 hours).

Preparation of Mandarin Puree

Peel the mandarins (6 pieces) and extract the segments.

In a blender or using a food processor, puree the segments until smooth. If necessary, add sweetener to taste.

When the panna cotta has set, carefully unmold the dessert from the molds and serve with the mandarin puree.