Coconut Panna Cotta

Sastojci

Coconut Panna Cotta  yield: 10 (4 oz. each)

3 ½ tsp gelatin

1/3 cup milk

6 Tablespoons sugar

1 can coconut crème

15 oz. coconut milk

1 cup cream

2 Tablespoons rum

2 Tablespoons cointreau or triple sec

1. place milk in bowl and sprinkle the gelatin over it to bloom

2. warm together in saucepan the sugar, coconut crème and coconut milk

3. combine mixture with bloomed gelatin

4. add cream, rum and cointreau

5. strain entire mixture through ultra fine strainer

6. oil ramekins and add 4 oz. to each one, cool to set