yield: 6 portions at 1 cup each
440 g coconut milk (1 can)
2 1/3 cup water, bottled, cold
200 g granulated sugar
1 1/3 pkt gelatin powder
1/2 tsp vanilla extract
Combine the gelatin powder with 1/2 of the quantity of the cold water. Mix & let stand for 10 minutes at room temperature.
Combine all of the coconut milk, the sugar, & the remainder of the water & place in a stainless steel sauce pot & bring to 150 degrees Fahrenheit. Remove from the heat & slowly add the water/gelatin mixture. Strain through a fine sieve & add the vanilla extract.
Pour into the molds & refrigerate for at least 8 hours - preferably 24 hours.
FOR THE STRAWBERRIES
12 ounces strawberries, stemmed, washed & split - if large, quartered
1 ounce granulated sugar (or more -depending on the sweetness of the strawberries.
6 each mint leaves, finely julienned
1 tsp grated fresh ginger
6 each mint sprigs (to garnish the finished dish)
In a bowl, combine all of the ingredients. For the ginger, it is better to peel it the day before & place it in the freezer. Once frozen, grate it with a fine micro plane grater. This prevents the strands/strings that are in the ginger from being present in the final dish.
FINISHING & PLATING
Remove the panna cottas from the refrigerator & place the marinated strawberries on top of the panna cotta. Garnish each portion with a mint tip. Serve immediately.
NOTE: the entire dish can be prepared the day before - except for the cutting of the strawberries & their quick marination with the sugar, mint & ginger.