Coconut milk and strawberry panna cotta

Truthfully, I don’t know whether I should call this panna cotta, because I think panna cotta is the classic version with milk and sweet cream, but I decided to call it this anyway. Let it be! Strawberry and coconut milk (no cow’s milk products) panna cotta is in honour of the beautiful Holly & Whyte collection’s pink colours and carefree summer theme. Nothing says “lightness and beauty, summer and joy” better than a pink dessert for my girls. And if you add flowers and candy floss, then anything else you prepare is not needed.

Panna cotta was inspired by the light pink shorts that instantly conjured up images of a beautifully pink and mild dessert.

Ingredients
420 g strawberries, quartered
50 g Demerara sugar or sugar with strawberries
1/4 tsp dried lavender flowers
4 level tsp gelatin
250 ml cashew milk
125 ml creamy coconut milk
pinch of sea salt

serving:
berries, fruit, mint leaves, candy floss, edible flowers

Prepare

Place the strawberries in a pot with the sugar and lavender petals and bring to a boil. Boil for 15 minutes on a fairly high heat until the mixture turns syrupy. Meanwhile, soften the gelatin according to the manufacturer’s instructions (my mother once taught me – 1 teaspoon gelatin to 8 tablespoons water, but better to follow the instructions on the package).

When the strawberries are ready, turn off the heat and strain through a sieve, pressing the mass through the sieve as much as possible. Return to the pot (you should have about 370 ml of liquid), add both milks and salt, and heat until hot, but not boiling. Add the gelatin and mix to melt. Transfer to a bowl and let cool. Place in serving dishes and refrigerate for several hours. Before serving, top with berries, mint, flowers, or candy floss. Decorate with whatever your heart desires and is available.

Text, recipes, and pictures: Signe Meirane
In collaboration with Lindex Kids Holly&Whyte collection
Place: our favorite stable Zirgzandales
Flowers: my dear Magnolijas zieds