Berry & Coconut Panna Cotta Verrines w Hazelnut Crumb

Panna Cottas
These little delights went so well on the table for my daughters Vintage Rose 1st Birthday! They looked so pretty and elegant! I think anything with layers, always looks so attractive and inviting!

Here they are on the table! Don’t they just look so pretty as part of the setup! 1 - Table stuff

I love to party plan and come up with cute ideas for decorations and of course food! If you are being careful of sugar on the table, then leave the fairy floss off and top the crumb with pretty little violets or other edible flowers.

The easiest way to get the layers even, especially the panna cotta, in all the cups is to pop a tray securely on top of your TM lid with your verrines or cups on that. Bring up your scales and using a jug that pours easily, pour the filling straight in to the cups for precise measurements.

Berry & Coconut Panna Cotta w Hazelnut Crumb
Yields 25
Dairy Free smooth and creamy Panna Cottas with Berry Compote and Hazelnut Crumb! Yummo!
Write a review
Berry Compote
  1. 250g Strawberries, fresh or frozen
  2. 250g Raspberries, fresh or frozen
  3. 2 Tbsp Maple Syrup
  4. 1 Tbsp Lemon Juice
  5. 1 tsp Vanilla Essence
Panna Cotta
  1. 1 Litre Organic Coconut Milk
  2. 1 Tbsp Gelatin (grass fed, unflavoured)
  3. 120g Honey or Maple Syrup
  4. 2 tsp Vanilla Essence
Hazelnut Crumb
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Organic Butter, cubed & chilled
  6. 40g Desiccated Coconut
  7. 1 tsp ground Cinnamon
  8. 50g Pink Persian Fairy Floss
  9. 24 x 75ml Verrines/glasses/containers
  1. Place all the compote ingredients into the Thermomix with the simmering basket on top of lid in place of MC and cook 20-25 Mins/100°/Speed 1/Reverse, or until becoming thickened and somewhat jammy. Pour about 2 tsp into each verrine and place in the fridge for 30 minutes to set.
  2. Place a small bowl on top of the TM lid and weigh 125g of the coconut milk into it. Sprinkle the gelatin on top and set aside to soften. (There is no need to stir, just leave it to bloom and absorb the liquid.)
  3. Place the remaining coconut milk, honey and vanilla into the Thermomix bowl and cook 10 Mins/80°/Speed 3.
  4. Add the softened gelatin and stir 3 Mins/80°/Speed 3 to dissolve.
  5. Pour approximately 2 Tbsp (40ml) into each verrine and place back into the fridge to set for 2-3 hours.
  6. To make the crumb, preheat the oven to 180°C and line a large baking tray with baking paper.
  7. Place the hazelnuts into the Thermomix and chop 15 Sec/Speed 4. Set aside.
  8. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the coconut and cinnamon and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  9. Roughly crumble over the prepared baking tray and bake for 25-30 mins or until golden brown.
  10. Remove from the oven and cool before placing into the Thermomix and crumbling 5-10 Sec/Speed 4. ( Don't over crumble it, some nice crunchy bits will add dimension of texture.)
  11. Top the set verrines with 1 Tbsp crumbs and just before serving place fluffy handfuls of Persian fairy floss on top!
  1. I used 75ml Verrines here, however you could use cups or glasses.
  2. Be careful you don't put the fairy floss on too far out from serving as the moisture in the air will cause it to deflate and go sticky.
Kitch'n Thyme

Leave a Reply