Panna cotta sans gluten à la noix de coco et au citron vert, aux fruits de la passion

Ingrédients

• 400 ml coconut milk (full-fat can)
• 150 ml whipping cream
• 60 g caster sugar
• Grated zest of 1 organic lime
• 2 tbsp lime juice (freshly squeezed)
• 3 gelatin sheets
• 4 passion fruits
• 2 tbsp powdered sugar
• 2 tbsp water
• Extra lime zest for garnish

Préparation

1. 1

   Soak the gelatin sheets in cold water for 5 minutes.Heat the coconut milk and whipping cream in a saucepan over medium heat. Add the sugar and the grated lime zest. Stir until the sugar has dissolved. Do not let the mixture boil.Squeeze the gelatin sheets well and stir them into the warm coconut-cream mixture until dissolved. Add the lime juice and stir briefly.Divide the mixture among 4 lightly greased molds or glasses. Let cool to room temperature, then refrigerate for at least 4 hours, or overnight if you want to be extra sure.Meanwhile make the passion fruit coulis: halve the passion fruits and scoop the pulp into a small saucepan. Add the powdered sugar and a splash of water and warm over low heat, stirring, until slightly reduced. Strain out the seeds if you prefer a smooth coulis.Let the coulis cool and keep it in the fridge until ready to use.Take the pannacottas out of the fridge just before serving. If using a mold: loosen the edge with a knife and invert onto a plate. If serving in a glass: serve it as is. Spoon the passion fruit coulis over and garnish with some freshly grated lime zest.