On Saturday I gave a cooking demo at Oil and Vinegar and prepared several new recipes none of you have yet to see. Am I so sneaky or what? Thanks to all of you who came out to visit and weren’t scared away by the rain. This recipe is one that I prepared on Saturday, and I know you will love it! If you enjoyed making the Panna Cotta I shared with you in February, you will love this summer-y version just as much. The Mango Pulp Vinegar is really the star of the dish, so if you haven’t grabbed a bottle at Oil and Vinegar go get one!!!
4 cups unsweetened coconut milk
1/2 cup sugar
2 packets powdered gelatin
6 TBS cold water
drizzle of olive oil
*drizzle of mango pulp vinegar
1/4 cup fresh basil, chiffonade-style
1.) Heat milk and sugar in saucepan over medium heat until sugar is dissolved.
2.) Spray 2 mini muffin tins with non-stick spray.
3.) Combine water and gelatin in medium bowl. Let stand 5-10 minutes.
4.) Pour warm milk over gelatin and stir until combined and gelatin has dissolved.
5.) Divide panna cotta amongst prepared tins and let chill at least 2 hours. Slide a spoon or knife between tins and panna cottas for easy release. Drizzle with oil and vinegar and garnish with basil.