Exotic Panna cotta

Panna cotta can always be the right dessert, it looks pretty and tastes great. The tangy pineapple will add a delicious tropical twist and lift the dessert to new heights. You can also replace the pineapple by other fruit and choose a matching fruit sauce.



– 4 slices pineapple
– Lemongrass
– Coconut flakes
– 2dl Belberry Pineapple and Coconut Sauce
– 1 dl milk
– 3 dl cream (35% fat)
– 20 g vanilla
– 2 dl Belberry Pineapple and Coconut Sauce
– 3 gelatine sheets (4g) or agar agar

  1. Make the Panna Cotta: soak the gelatin sheets in a bowl of cold water. Boil the cream, milk and fruit sauce up with the sugar.
  2. Remove from the heat, add the softened gelatin mixture and whisk to completely dissolve the gelatine.
  3. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. Place into the fridge for 6 hours.
  4. Spoon the Pineapple & Coconut Sauce on your dessert plate and place your Panna Cotta on top.
  5. Top your dessert with fresh pineapple, coconut flakes and lemongrass.