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B2B recipe•Restaurant and hospitality•100% Pure Açaí
Coconut Panna Cotta with Açaí Coulis
A make-ahead cold dessert with a pale base and glossy purple coulis for restaurant service.
Yield
8 servings
Time
25 min + fridge
Service
Dessert plate
Temperature
Cold
Ingredients
- 500 ml coconut milk
- 250 ml fresh cream
- 80 g of sugar
- 1 bean or 1 teaspoon vanilla
- 10 g of hydrated colorless gelatin
- 12 g of Biohacker freeze-dried acai
- 140 ml of water
- 50 g sugar for the coulis
Method
- 01
Heat coconut milk, cream, sugar and vanilla without boiling; incorporate the gelatin and mold.
- 02
Hydrate the acai with water, cook over low heat with sugar and reduce to a coulis texture.
- 03
Unmold the chilled panna cotta and cover with the cold coulis when serving.
Menu note
Good for batch production: the kitchen prepares it in advance and finishes it on demand with coulis and garnishes.
Use finely toasted coconut and a small basil or mint leaf to cut the sweetness.
Scale for your operation
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