WHAT YOU NEED:
400ml coconut cream
14g gelatine powder or agar agar (refer to ratio on pack as is different but generally 1 tsp of agar powder to one cup of liquid so adjust amount according to how much cream you have and how firm you wish you panacotta to be)
1/2 cup sugar (more or less to taste)
dash of vanilla essence
WHAT TO DO:
1. In a small pan heat the coconut cream, sugar and essence.
2. Once warm and the sugar dissolved add the gelatine powder/agar agar powder and whisk continously till the gelatine powder has dissolved.
3. Allow to cool slightly before pouring into the moulds and place into the fridge for at least 4 hours or until set.
Serve with a light fruit medley
