I adore snow globes. Each one with it’s only little magical story encased in a glass bubble. So this year, when taking them out of their boxes to decorate for Christmas, they sparked a bit of inspiration for a holiday dessert. Panna Cotta Snow Globes. A simple but delicious coconut milk panna cotta, topped with shredded coconut snow and decorated with a gingerbread Christmas tree forest.
Just a few minutes to prepare, then let them set for a couple of hours (or overnight if you prefer). Then decorate as you wish before serving. Quick, easy, and if I must say so myself, elegant little Panna Cotta Snow Globes.
Feel free to check out the oodles of other holiday recipes I have on the blog.
Panna Cotta Snow Globes
A simple but delicious coconut milk panna cotta, topped with shredded coconut snow and decorated with a gingerbread Christmas tree forest.
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Ingredients
- 2 Gelatine leaves* *See notes below
- 2 Cups Coconut Milk (500ml)
- ⅓ Cup Castor Sugar (60g)
- 1 tsp Vanilla Extract / paste or seeds
- Shredded / Desiccated Coconut to garnish Optional
Instructions
- Submerge the gelatine leaves in a bowl of cold water to soften for around 5 minutes while you warm the coconut milk. Set aside close to the stove to have it at hand when needed
- Place the coconut milk, sugar and vanilla in a medium saucepan and heat until small bubbles start to form around the edges (stirring occasionally)
- Remove from the heat just before the coconut milk starts to boil, then work quickly and with your one hand, remove the gelatine from the bowl, squeezing out the extra liquid and add to the hot coconut milk, whisking immediately to help it dissolve
- Pour the mixture into a jug for ease of pouring into your cups or ramekins
- If you suspect there might be lumps, especially if you have used powdered gelatine, you can pour the mixture through a sieve into a jug
- Pour into glasses or ramekins. I used brandy glasses since they have the most rounded shape. I suggest keeping the portions quite small for the snow globe effect, approx. ⅓ full
- Let cool slightly then refrigerate for at least 2-4 hours, or until completely set
- Just before serving, decorate with shredded coconut and anything else you want to create a snow globe effect
Notes
*I am terrible at using powdered gelatine. The leaves have always been fool proof for me so that is what I stick to. The general rule is two gelatine leaves are equivalent to one teaspoon of powdered gelatine. So if you prefer the powdered version, feel free to substitute.
As I am not de-moulding the panna cottas but rather using glasses, I have decreased the gelatine slightly. My staple recipe when de-moulding uses 2½ gelatine leaves. If you are concerned about setting, feel free to use this amount. But not more or it will be rubbery.
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