Panacotta de coco con coulis de jamaica y mezcal oaxaqueño

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to prepare a special dish, Panacotta de coco con coulis de jamaica y mezcal oaxaqueño. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Panacotta de coco con coulis de jamaica y mezcal oaxaqueño is 10 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Panacotta de coco con coulis de jamaica y mezcal oaxaqueño estimated approx 1 hora.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Panacotta de coco con coulis de jamaica y mezcal oaxaqueño using 14 ingredients and 7 steps. Here is how you can achieve it.

Apetitoso y sencillo postre con toque oaxaqueño de un delicioso mezcal🤟
#UTVCO403A

Ingredients and spices that need to be Prepare to make Panacotta de coco con coulis de jamaica y mezcal oaxaqueño:

1. 1 litro crema Lyncott
2. 250 ml leche de coco
3. 1/2 taza de azúcar
4. 30 gr grenetina
5. Coulis
6. 50 gr jamaica
7. 30 gr fécula de maíz
8. 600 ml agua
9. 20 gr mezcal
10. 150 gr azúcar
11. Emplatado
12. c/n nuez picada
13. c/n hojas de hierbabuena
14. c/n frambuesas

Instructions to make to make Panacotta de coco con coulis de jamaica y mezcal oaxaqueño

1. Colocar en una recipiente a fuego medio la crema, leche de coco y azúcar. Mezclar muy bien.
2. Hidratar la grenetina en 1/2 taza de agua templada hasta que está cuaje
3. Una vez la nuestra mezcla rompa el hervor añadiremos la grenetina fuera del fuego hasta que se deshaga por completo
4. Procederemos a untar nuestros recipientes para la panacotta con un poco de aceite para que sea fácil desmoldarlo después y añadiremos nuestra mezcla, una vez templados los llevaremos al refrigerador hasta cuajar.
5. Uma vez extraído nuestro concentrado de jamaica le añadiremos el azúcar y el mezcal haciendo una reducción
6. Después de que la mezcla de comience a reducir añadiremos la fécula de maíz disuelta en media taza de agua. Renovemos muy bien hasta disolver y enfriamos.
7. Una vez lista nuestra panacotta la desmoldamos sobre un plato, añadiendo la nuez picada alrededor bañando por la parte superior con nuestro coulis y finalizando con la hierbabuena y una frambuesa. Delicioso.

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