Coconut panacouta

Coconut panacauta Ingredients for 1-2 persons 300 ml fresh cream, 400 ml coconut milk, 1 vanilla pod (seeds turned out), 1/2 cup castor sugar, 5 gelatin sheet, 1/2 cup cold water, sesame (for garnishing) ) Method 1. Soak the gelatin sheet in cold water. 2. Heat the Coconut Milk, Cream, Castor Sugar and Vanilla together in the frying pan. Now join the gelatin sheet and run it. 3. Turn off the gas and run the mixer until the gelatin sheet dissolves in the mixer. 4. Put the mixture in the remake and put it in the fridge for 1 hour. 5. Now, by checking Sharp Knife to check Panacauta, remove it. If Naife comes out clean then understand Panacota is ready. 6. Serve panacoua in serving glass by adding coconut crisps and sesame seeds. Method of Coconut Crisps: Caramelize the coconut strips in the pan with sugar and coconut powder. Chef Tip: Do not cook coconut milk for a long time and do not let it boil. Serve it as a fine for Panacauta's good test. Test can be increased by serving it with ice cream and fruit slices.