Coconut Panna Cotta

First, make the panna cottas. You need to do this way in advance of serving them, at least four hours prior. The panna cottas will keep well overnight, so you can always prepare them the night before you need them, if necessary.

1. Add 4 tablespoons of cold water to a small bowl. Stir into this 2 teaspoons of agar agar, and set aside for 5 minutes to ‘bloom’.
2. Add to a saucepan the coconut milk, coconut cream, sugar, and vanilla bean. Bring this mixture to a boil, then whisk in the agar-water mixture. Let the whole thing boil for another minute or so, then sieve into a large mixing bowl.
3. From the mixing bowl, carefully pour the hot coconut mixture into your serving glasses or dishes. Let the mixture cool for about half an hour before transferring the glasses to your fridge.
4. Refrigerate the panna cottas for at least 4 hours, until set. Once the panna cottas are cooling you can get to work on the compote.
5. Add the fresh raspberries, lemon juice, water and sugar to a medium saucepan. Crush up the raspberries a little in the pan with a spoon. Bring this mixture to a boil and allow it to keep boiling for a couple of minutes, stirring occasionally.
6. Then, turn the heat right down. Leave the pan uncovered, on a very low simmer, until most of the water has evaporated and the fruit has cooked down into a nice, smooth compote-y paste. Keep stirring the mixture every 10 minutes or so to help break the raspberries down.
7. If you’re not a fan of raspberry seeds, sieve your compote before cooling it. Otherwise, simply set it aside for 40-50 minutes, or until your panna cottas are set.
8. When the compote is cool and your ‘cottas set, scoop on top of each one an even amount of raspberry compote. Serve, preferably as soon as possible, and at most within 2-3 hours of assembling.

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