Potted Lemon and Coconut Panna Cotta

Preparation

• 1
  In a medium pot, mix the hot water & <strong>MAGGI Coconut Milk Powder</strong> together until dissolved, add the cream & the Lemon Myrtle, bring to the boil.
• 2
  Whisk in the <strong>NESTLÉ Docello Panna Cotta Dessert Mix</strong> & remove from heat, stir for 1 minute until dissolved, strain into piccolo glasses or pots.
• 3
  Refrigerate for 1 hour until set. <br><br><br> <strong>GANACHE:</strong>
• 4
  Mix the <strong>MAGGI Coconut Milk Powder</strong> with the hot water. Pour in a saucepan & bring to the boil, remove from heat, add the <strong>NESTLÉ Arctic White Couverture Chocolate</strong> then stir until smooth & refrigerate.
• 5
  Meringue: in a small saucepan boil the water & sugar together to 118 degrees, whip the egg whites & pour on the sugar syrup, whip until full peak, pipe and bake on 120 degrees for 45 minutes, leave in oven to dry out, dust with cocoa.
• 6
  Serve with white chocolate Ganache, mini meringues and rosemary flower. <br><br><br> <strong>Cocoa Meringue:</strong>
• 7
  In a small saucepan, boil the water & sugar together to 118°C to make sugar syrup.
• 8
  Whip the egg whites & pour in the sugar syrup.
• 9
  Whip until full peak, pipe & bake at 120°C for 45 minutes. Leave in the oven to dry out & when serving, dust with cocoa.