To accompany each fragrance review featured on this blog a recipe inspired by that scent will be posted every month. For those of you who know me well, I am the biggest sweet tooth and have the uttermost difficulty in controlling my sugar cravings. I’ve developed a passion for baking and enjoy finding new and healthier ways to create sweet treats all whilst being inspired by the scents that surround me. After all, who doesn’t like a delicious but guilt-free dessert?
Last week, I posted a review on Bronze Goddess Eau Fraiche by Estée Lauder and today I will be sharing my interpretation of this perfume in the culinary field. The scent of coconut prevails throughout the development of the perfume, so it’s only fitting to create a dessert around this note. I wanted to create a dessert that would replicate the creaminess of Bronze Goddess but with a kick of freshness…
Introducing (drumroll please) Jus de Rose’s Coconut Panna Cotta with Lemon Coulis. This Panna Cotta is made with coconut milk and coconut yogurt, which gives it a slightly lighter consistency than regular cream but is still oh so creamy. I’ve tested this recipe a few times already and my favourite coconut yogurt to use is from the Coconut Collaborative. I find that it tastes the best and yields a very good texture. To balance out the creaminess, I’ve chosen to pair the coconut panna cotta with a lemon coulis. It adds a zingy note and a welcome freshness reminiscent of the top citrus notes of Bronze Goddess. If you are obsessed with anything coconut like I am, you will absolutely love this dessert!
Coconut Panna Cotta with Lemon Coulis
Serves 4
Ingredients
Panna Cotta
• 3 gelatine leaves
• 1 cup organic coconut milk
• 1 cup coconut yogurt
• 1-2 tbsp stevia – depending on how sweet you want it
• 1 vanilla pod
Lemon Coulis
• 3 tbsp agave
• 1/2 tbsp freshly squeezed lemon juice
• 1/4 cup cold water
• 1 tsp agar flakes
• 1/2 tbsp lemon zest
Instructions
1. Add coconut milk, coconut yogurt and stevia into a saucepan and whisk together.
2. Using a knife, split vanilla pod in half, scrape seeds out and add to the mix. Make sure to use a whisk to mix in the pods for a homogenous mixture and to avoid any clustering of seeds.
3. Heat the mixture over medium heat and allow to simmer. Stir occasionally.
4. Whilst the panna cotta mix is heating up, add 3 gelatin leaves into a bowl of cold water. Let them soak for 5 minutes then remove and squeeze any excess water.
5. Remove panna cotta mix from heat and add gelatin mass. Stir well until all the gelatin is dissolved.
6. Layout four ramequins and pour the panna cotta into them. Leave the mixture to cool at room temperature then place in the fridge for 3-4 hours or overnight.
7. For the lemon coulis, add the agave, water, lemon juice and lemon zest into a small saucepan. Mix all ingredients together and make sure all the agave is dissolved.
8. Add agar flakes but do not mix.
9. Heat the mixture on medium-high heat and allow to boil. Note, in order to be activated, agar needs to be in the presence of hot temperatures.
10. Once the mixture starts to boil, lower to medium heat for 5-10 minutes. Stir occasionally.
11. Add lemon coulis into a small bowl and let it cool. If the mixture isn’t viscous enough, place the bowl in the freezer for a few minutes.
Bon appétit!
Disclaimer
All images are my own. This post isn’t sponsored.