Ingrédients:

  • 240 ml Crème de coco (full-fat coconut cream), bien froide
  • 240 ml Lait entier (whole milk)
  • 60 ml Sucre en poudre (powdered sugar)
  • 1 gousse de vanille (1 vanilla bean), fendu et gratté (ou 1 cuillère à café d'extrait de vanille)
  • 5 g Gélatine en poudre (powdered gelatin)
  • 30 ml Eau froide (cold water)
  • 500g Fraises fraîches (fresh strawberries), équeutées
  • 30 ml Jus de citron (lemon juice)
  • 30-60 ml Sucre en poudre (powdered sugar), au goût
  • Noix de coco râpée (shredded coconut) (optionnel)
  • Quelques fraises fraîches (a few fresh strawberries), coupées en tranches (optionnel)
  • Feuilles de menthe fraîche (fresh mint leaves) (optionnel)

Instructions:

  1. Prepare the Gelatin: Bloom the gelatin in cold water. Let stand for 5-10 minutes.
  2. Infuse the Cream: Combine coconut cream, milk, sugar, and vanilla bean (or extract) in a saucepan. Heat over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming but not boiling.
  3. Dissolve the Gelatin: Remove from heat. Squeeze excess water from the gelatin and add it to the hot cream mixture. Stir until completely dissolved.
  4. Strain (Optional): Strain the mixture through a fine-mesh sieve to remove any lumps or vanilla bean particles (if using the bean).
  5. Pour and Chill: Pour the panna cotta mixture into ramekins or glasses. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.
  6. Prepare the Strawberry Coulis: Blend strawberries, lemon juice, and powdered sugar in a blender or with an immersion blender until smooth. Adjust sweetness to taste. Strain through a fine-mesh sieve for a smoother coulis, if desired.
  7. Unmold (if using ramekins): If using ramekins, gently loosen the edges with a knife. Dip the bottom of the ramekin briefly in hot water to help release the panna cotta. Invert onto serving plates. If using glasses, skip this step.
  8. Serve: Spoon strawberry coulis over or around the panna cotta. Garnish with shredded coconut, sliced strawberries, and fresh mint leaves, if desired.