1 kilogram of coconut panna cotta
1 kilogram of ripe raspberries
1 kilogram of coconut panna cotta
1 kilogram of ripe raspberries
Wash the raspberries thoroughly, but leave their stems intact
Find a large conga shell (or similar serving dish) and arrange it for the occasion
When serving, quickly layer a bed of coconut panna cotta and a layer of raspberries, another of coconut panna cotta, and so on, alternating between the two inside the shell
Finish by placing a small bunch of raspberries in the center of the shell
The appearance is very lovely and it's a successful dessert, despite being extremely simple.
