Ingredients with Measurements:
- 1 cup pulque
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 envelopes unflavored gelatin
- 1/4 cup cold water
Special equipment needed:
- 6 ramekins or small cups
- Whisk
- Saucepan
- Mixing bowl
- Measuring cups and spoons
Step-by-step instructions:
1. In a saucepan, combine the pulque, coconut milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. Remove the saucepan from the heat and stir in the vanilla extract.
3. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes to soften.
4. Add the softened gelatin to the warm coconut mixture and whisk until the gelatin is completely dissolved.
5. Pour the mixture into 6 ramekins or small cups and refrigerate for at least 4 hours, or until set.
6. To serve, run a knife around the edge of each ramekin and invert onto a plate.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Chilling time: 4 hours
Temperature:
Refrigerate for at least 4 hours
Serving size:
6 servings
Nutritional information:
Calories: 290
Fat: 18g
Carbohydrates: 29g
Protein: 3g
Sodium: 30mg
Sugar: 25g
Substitutions for ingredients:
- You can use any type of milk instead of coconut milk.
- You can use honey or maple syrup instead of granulated sugar.
- You can use agar agar instead of gelatin for a vegan version.
Variations:
- Add shredded coconut to the mixture before pouring into ramekins.
- Top with fresh fruit or a fruit compote.
- Add a layer of chocolate ganache on top of the panna cotta before serving.
Tips and tricks:
- Make sure the gelatin is completely dissolved before adding it to the coconut mixture.
- To easily remove the panna cotta from the ramekins, dip the bottom of each ramekin in hot water for a few seconds before inverting onto a plate.
Storage instructions:
Store in the refrigerator for up to 3 days.
Reheating instructions:
Do not reheat.
Presentation ideas:
Serve on a plate with a drizzle of honey or maple syrup.
Garnishes:
Fresh fruit, shredded coconut, chocolate shavings.
Pairings:
Pulque, coconut water, or a fruity cocktail.
Suggested side dishes:
Fresh fruit salad, green salad, or grilled vegetables.
Troubleshooting advice:
If the panna cotta doesn't set, try adding more gelatin next time.
Food safety advice:
Make sure to use fresh ingredients and store the panna cotta in the refrigerator.
Food history:
Panna cotta is an Italian dessert that originated in the Piedmont region.
Flavor profiles:
Creamy, coconutty, slightly tangy.
Serving suggestions:
Serve as a dessert after a Mexican or Italian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Mexican
Taste: Creamy, Coconutty, Sweet, Tangy, Refreshing