Malibu panna cotta
200 ml coconut milk, 2 tbs wipping cream (30% fat), 2 tbs sugar, 1 tbs Malibu, 5 grams of gelatin
In a small saucepan, whisk together 2 tbs of cream with the powdered gelatin. Set aside to soften. Place coconut milk, cream and sugar into a saucepan over low heat. Cook, stirring, for 3 to 5 minutes or until sugar dissolves (do not boil). Remove from heat. Add gelatin mixture to coconut mixture. Whisk well until dissolved. Add Malibu and whisk to combine. Pour the mixture into 2 small dishes, and place in the fridge to set for at least 2 hours before serving. For easy removal, place the chilled dishes in a shallow bowl of hot water for 1-2 minutes, then flip the dessert onto a plate.