Potted Lemon and Coconut Panna Cotta

In a medium pot, mix the hot water & MAGGI Coconut Milk Powder together until dissolved, add the cream & the Lemon Myrtle, bring to the boil.

Whisk in the NESTLÉ Docello Panna Cotta Dessert Mix & remove from heat, stir for 1 minute until dissolved, strain into piccolo glasses or pots.

Refrigerate for 1 hour until set.


GANACHE:

Mix the MAGGI Coconut Milk Powder with the hot water. Pour in a saucepan & bring to the boil, remove from heat, add the NESTLÉ Arctic White Couverture Chocolate then stir until smooth & refrigerate.

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.

Serve with white chocolate Ganache, mini meringues and rosemary flower.


Cocoa Meringue:

In a small saucepan, boil the water & sugar together to 118°C to make sugar syrup.

Whip the egg whites & pour in the sugar syrup.

Whip until full peak, pipe & bake at 120°C for 45 minutes. Leave in the oven to dry out & when serving, dust with cocoa.