Coconut Milk Magnolia Panna Cotta
Light and creamy coconut milk panna cotta with a hint of ginger from fresh magnolia petals. A simple and elegant way to use edible magnolia flowers in dessert.
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Light and creamy coconut milk panna cotta with a hint of ginger from fresh magnolia petals. A simple and elegant way to use edible magnolia flowers in dessert.
1 14-ounce can full fat coconut milk
2 tablespoons Magnolia Syrup, honey, or sugar
Petals from 2-3 large magnolia flowers, cleaned
1 teaspoon vanilla
A pinch of salt
2 teaspoons powdered gelatin
1/4 cup cold water
1/2 cup fresh or frozen raspberries
2 tablespoons Magnolia Syrup or sugar
1 small nub of fresh ginger, smashed
1. Have your Magnolia Syrup prepared and cooled, if using.
2. Heat coconut milk in a large nonstick saucepan over medium-low heat. Add magnolia syrup, magnolia petals, vanilla, and salt.
3. Bring to a low simmer, then turn off heat, cover the pan, and allow to infuse for 10 minutes.
4. While mixture is infusing, whisk cold water and gelatin together in a small bowl and let sit a few minutes. Pour a small amount of the coconut milk mixture into the bloomed gelatin and whisk until smooth. Add the remaining coconut mixture and whisk to combine. Return to heat briefly if necessary to completely dissolve gelatin.
5. Pour mixture through a fine sieve and discard the flowers. Pour panna cotta into ramekins or small glasses and chill in the refrigerator for at least 4 hours or overnight.
1. Add raspberries, magnolia syrup, and ginger to a small saucepan. Boil until thick, stirring frequently, about 5 minutes.
2. Strain into a small bowl, pressing to extract as much raspberry juice as possible. Discard seeds.
3. Pour about a tablespoon of raspberry topping on each chilled panna cotta.
4. Serve cold.
