Coconut Milk Magnolia Panna Cotta
Light, creamy coconut milk panna cotta with a hint of ginger from fresh magnolia petals. An elegant way to use magnolia flowers in dessert.
Servings: 4
Ingredients
Coconut Milk Magnolia Panna Cotta
- 1 14-ounce can full fat coconut milk
- 2 tablespoons Magnolia Syrup, honey, or sugar
- Petals from 2-3 large magnolia flowers cleaned & patted dry
- 1 teaspoon vanilla
- A pinch of salt
- 2 teaspoons powdered gelatin
- 1/4 cup cold water
Raspberry Jam
- 1/2 cup fresh or frozen raspberries
- 2 tablespoons Magnolia Syrup or sugar
- 1 small nub fresh ginger smashed
Instructions
For the magnolia panna cotta:
- Have your magnolia syrup prepared and cooled, if using.
- Heat coconut milk in a large nonstick saucepan over medium-low heat. Add magnolia syrup, magnolia petals, vanilla, and salt.
- Bring to a low simmer, then turn off heat, cover the pan, and allow to infuse for 10 minutes.
- 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.
- 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.
For the raspberry topping:
- Add raspberries, magnolia syrup, and ginger to a small saucepan. Boil until thick, stirring frequently, about 5 minutes.
- Strain into a small bowl, pressing to extract as much raspberry juice as possible. Discard seeds.
- Pour about a tablespoon of raspberry topping on each chilled panna cotta. Serve cold.