Blueberry Panna Cotta & Home Made CrunchType: Desserts and pastry
IngredientsServes 4 1¼ cup cream ½ cup coconut milk ½ cup blended blueberries (fresh or frozen) 80g sugar 3 leaves of soaked gelatine 2 tbsp Malibu Rum
Preparation
Bring to the boil, add the soaked gelatine and Malibu Rum. Allow to cool a little.
Whip and pour into moulds and refrigerate.
Topping Fresh blueberries & your favourite crunch (e.g. chocolate muesli)
