Pannacotta with coconut milk, raspberry coulis

Here is a deliciously fresh version of pannacotta. It is dairy-free, made with only coconut milk.

The coulis is according to your tastes: raspberry, mango, or guava for example.

For 4 verrines:

• 400 ml of coconut milk
• 50 ml of maple syrup (or normal sugar)
• 1 teaspoon of natural vanilla essence
• 7 g of gelatin leaves (organic or agar-agar)

For the grout:

• 250 grams of fresh raspberries (or thawed)
• 2 to 3 tablespoons maple syrup
• the juice of 1/2 lime / lime
• some raspberries for garnish

Preparation

1. Prepare 4 verrines.
2. Prepare the gelatin (or agar agar) according to the conditions indicated on the chosen product.
3. In a saucepan, combine coconut milk, maple syrup and vanilla over very low heat (do not boil). Add the gelatin (or agar agar), and mix well with the blender.
4. Prepare the sauce by mixing raspberries with maple syrup and lemon juice. Keep cool.
5. You can choose to pour the coulis into the bottom of the verrines, and delicately add the pannacotta. Or start with the pannacotta and pour over the coulis.
6. Place the verrines in the fridge for 3 or 4 hours.
7. When serving, you can add some raspberries.

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Notes:

Take organic coconut milk, and preferably whole rather than "light".