Coconut panna-cotta slices

Name: Coconut panna-cotta slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 7-10 Tbsp Grease; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 75 g + 50 g + 45 g sugar; 3 packages Vanillin sugar; 100 g Flour; 1 easy go. Tsp baking powder; 6 sheets white gelatine; 1 can(s) (400 ml) Coconut milk; 7-10 Tbsp grated peel and 2 tablespoons juice of 1 organic lime; 350 g Whipped cream; 750 g small strawberries; 1 package red cake glaze "Strawberry"; 1 TABLESPOON Coconut flake

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

7-10 Tbsp Grease
4 Eggs (Gr. M)
7-10 Tbsp Salt
75 g + 50 g + 45 g sugar
3 packages Vanillin sugar
100 g Flour
1 easy go. Tsp baking powder
6 sheets white gelatine
1 can(s) (400 ml) Coconut milk
7-10 Tbsp grated peel and 2 tablespoons juice of 1 organic lime
350 g Whipped cream
750 g small strawberries
1 package red cake glaze "Strawberry"
1 TABLESPOON Coconut flake

Directions

1
Grease square (24 x 24 cm) or round springform pan (26 cm Ø) at the bottom. Separate eggs. Beat the egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 75 g sugar and 1 packet of vanilla sugar.
2
Fold in the egg yolks one after the other. Sift flour and baking powder on top and fold in. Spread into the springform pan. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) for about 20 minutes.
3
Let it cool down.
4
Soak gelatine in cold water. For the pannacotta cream, bring coconut milk, 50 g sugar, 2 packets of vanillin sugar and lime zest to the boil while stirring. Pour into a bowl and let it cool down for about 5 minutes.
5
Squeeze out the gelatine and dissolve in it. Leave to cool for about 45 minutes. Then chill for about 30 minutes until it starts to gel.
6
Close the springform pan rim around the cake base. Whip the cream until stiff and fold into the pannacotta cream. Spread on the cake base. Chill overnight.
7
Wash and clean the strawberries. Mix cake glaze powder and 45 g sugar in a small pot. Stir in 1/4 l cold water. Boil up while stirring. Let cool down for about 1 minute. Then quickly spread it with a tablespoon on the panna-cotta cream and wait about 1 minute (the heat of the icing creates a smooth mixture with the cream.
8
Carefully place the strawberries in the soft glaze. Chill for about 3 hours.
9
Remove the edge of the mould from the cake with a moistened knife. Cut the cake into about 16 square pieces and sprinkle with coconut flakes.