Coconut Cardamom Panna Cotta topped with Toasted Coconut and Granola

Coconut Cardamom Panna Cotta topped with Toasted Coconut and Granola

Ingredients Needed

1 ½  Tbsp of Powdered Gelatin

2 – 15 Oz Tins of Coconut Cream

1 ¼ Cups  Milk

1 Cup of Heavy Cream

1/3  Cup of Confectioners’ Sugar

½  Tsp of Chief Brand Cardamom (Elychee) Powder

½  Tsp of Chief Brand Cinnamon

Dash of Chief Brand Nutmeg

Pinch of Salt

Method

Sprinkle Gelatin in 4 Tbsp of cool water in a small bowl. Set aside to soften up.

In a medium saucepan, place all ingredients in. Bring to a simmer, and let it cook for 5 minutes without coming to a boil. When bubbles start to break the surface of the milk mixture, add the gelatin mixture in. Stir to combine to ensure its completely dissolved .

Divide the coconut curry mixture evenly among small ramekins or ceramic cups. Chill them in the refrigerator for about  4 hours or until firm.

To serve, top with some toasted desiccated coconut, crumbled granola and mint to garnish