How to make
I use stevia for sweets and erythritol powder which is 1:1 with sugar.
I add 1 tbsp. peppermint flour for flavor. But it's still very tasty without it.
The gelatin is dissolved with 3 tbsp (45 ml) of cold water and left to swell.
The coconut and almond milk are then poured into a saucepan. Add the rest of the ingredients and mix with a whisk. It is put on the stove to warm up, but it should not boil. The swollen gelatin is poured directly into the mixture and stirred until it melts. You don't need to melt it in advance.
Distribute the panna cotta mixture into suitable bowls or cups. Put it in the fridge for a few hours until it hardens. The fruits are added when the top has already slightly hardened.
My advice is to make the dessert from the night before for the next day.
Coconut milk in tins is not like the other one. It is much thicker, you can also find it as coconut cream. The higher the fat percentage, the thicker it is. If left in the refrigerator, a solid part forms on top and water on the bottom. The solid part is the coconut cream.
In our case, we need it at room temperature. If water has separated, pour all the contents into a bowl and mix with a whisk until a homogeneous mixture is obtained.
You can buy the almond milk or make it yourself.
For this Panna cotta I use gelatin. One packet is 0.35 oz (10 g) and it says that it is for 12 fl oz (350 ml). That's why I add 15 g.
But if you use another gelatin, see what it says on the package.
