The Sugar Cube Cookbook and I had a date on Sunday and the adventure was only fair to be true. I decided on the Toasted Coconut Panna Cotta recipe with a fresh chocolate sauce. I have not made panna cotta before and understand there can be different consistencies. The Sugar Cube cookbook directions say that this panna cotta will be silkier than pudding. Well my panna cotta was more of a liquid pudding consistency that tastes amazing.
I think the problem lays between two factors, 1. I didn’t let my whipping cream and coconut milk simmer long enough or 2. I didn’t use enough gelatin. What are your thoughts baking aficionados?