In this modern spin on panna cotta, the classic Italian custards, coconut milk replaces the usual cow's milk, and chia seeds are incorporated, which swell up like tapioca pearls and provide contrasting chewiness (and health food appeal). Panna cotta is always thickened with gelatin, as here, for the quintessential silken texture. These are served with rhubarb jam, another unexpected twist, but you could use other flavors of jam or just sprinkle with shredded coconut.
- 6 gelatin sheets
- 400 milliliters cream
- 120 grams sugar
- 200 grams coconut milk
- 1 tablespoon chia seeds
- rhubarb jam
- Place the gelatin in a bowl and cover with water to hydrate.
- In the Thermomix mixing bowl, add the cream, sugar and coconut. Set to 6 minutes/176°F/speed 3.
- Add the drained and squeezed gelatin and chia seeds to the cream mixer and set for 15 seconds/speed 6.
- Pour mixture into small bowls and refrigerate until set.
- Serve with rhubarb jam.