Coffee Coconut Milk Panna Cotta

Ingredients

• 125 ml whipping cream
• 250 ml coconut milk
• 35 ml espresso
• 50 ml coconut water
• 10 g gelatine

Method

Heat the cream, coconut milk, espresso, and coconut water together to 50–60°C — no higher. This temperature is the ceiling because gelatine begins to denature above 65°C, and you need the protein chains intact to form a proper gelation network. Stir constantly as you bring it up. You're looking for steam rising from the surface and a tremor at the edges; the mixture should never break into a simmer.

Once at temperature, remove from heat and sprinkle the gelatine over the surface. Let it sit for 30 seconds — this blooming hydrates the granules so they dissolve evenly without clumping. Stir slowly and deliberately for two minutes. You'll feel the resistance drop as the gelatine fully incorporates; the liquid should turn glossy and lose any visible granulation. This is jellying in motion: the gelatin hydrocolloid is distributing through the liquid, ready to set when chilled.

If the coconut milk has separated slightly, or if you've seen any coffee grounds or foam, strain through a fine sieve now. This isn't optional for refinement — a smooth cold-dishes texture is the difference between elegant and grainy. Pour into moulds immediately while the mixture is still warm enough to flow easily. Skim any surface bubbles with a spoon; they'll set in place and create dimples that catch light poorly.

Refrigerate for at least three hours. The panna cotta is set when the surface holds a slight resistance to the touch but still quivers faintly in the centre — it should never be rubber-firm. If you've overworked the gelatine or the kitchen is warm, it may need four hours. Turning it out is optional; many prefer unmoulding by dipping the base into warm water for five seconds, then inverting onto a plate. If you want it sweeter, dissolve caster sugar (15–20 g) into the warm mixture before the gelatine goes in; the cream-coconut base is already rich, so restraint works better here.