A delightful spring dessert!
Makes about six ½ cup ramekins
1 ½ cups 35% cream
2 ½ tsp gelatin powder
1/3 cup + 1 tbsp granulated sugar
1 tsp vanilla extract
¼ tsp almond extract
1 ½ cup full fat coconut milk (not lite version)
Raspberry sauce (see below)
Toasted coconut (see below)
Place 1 ½ cups 35% cream in a small saucepan and sprinkle the gelatin over the top. Let stand for 5 minutes. Add the sugar, stir and warm the mixture gently over low heat until the sugar and gelatin have dissolved. Test by rubbing some of the mixture between your fingers. You should not feel any grit. DO NOT SIMMER AS HIGH HEAT NEGATIVELY AFFECTS THE ABILITY OF THE GELATIN TO SET.
Whisk in the vanilla, almond extract and coconut milk. Transfer mixture to a glass measuring cup.
Lightly grease the ramekins with cooking spray. Fill each ramekin to the top. Refrigerate at least 6 hours, preferably overnight.
To unmould, gently set the ramekin in hot water for several seconds. Run a knife around the top edge and invert it onto a serving plate. Serve with raspberry sauce and garnish with toasted coconut.
Raspberry Sauce
Thaw one 500 ml container of raspberries in light syrup. Puree and sieve into a bowl. Refrigerate until ready to serve.
Toasted Coconut
Gently toast ½ cup sweetened shredded coconut in a dry skillet over medium heat. Toss frequently until the coconut becomes light brown in colour. Remove coconut to a bowl to cool.
