Raspberry Panna Cotta with Coconut Chips
Soak the gelatin in a bowl of cold water. In a saucepan, bring the cream, coconut milk and sugar. to a boil. Remove from the heat. Squeeze the gelatin well and add to the coconut cream, stirring to dissolve. Rinse 4 ramekins with cold water and pour in the coconut cream and add 50 grams (approximately 1/4 cup) raspberries and refrigerate until set, at least 5 hours.
Puree the remaining raspberries puree and strain through a sieve. Invert the panna cotta onto dessert plates and serve with the raspberry sauce. Garnish with coconut shavings, if desired.