Chocolate Coconut Panna Cotta Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
Pour the coconut milk and cream into a saucepan and sprinkle the gelatin over it. Let sit for few minutes. Add the sugar and chocolate and whisk over low heat until the gelatin dissolves and the chocolate melts. Remove from the heat and stir in the vanilla. Set a strainer over a bowl and pour the chocolate mixture into it. Pour the strained mixture into six ramekins. Cover with plastic wrap and refrigerate few hours. Serve in the ramekins garnished with whipped cream and shaved chocolate. Serve chilled.

Method:
Heat oil, add chopped garlic, chopped ginger, chopped onion, chopped green chili, chopped celery, salt, chopped carrot and chopped French beans and sauté. For the filling; in a bowl add the sautéed vegetables, boiled and grated potato, boiled mixed lentils, breadcrumbs and chopped coriander and mix. To make the pancake batter; in a bowl add flour, gram flour, turmeric powder, crushed black pepper, salt, milk and baking soda and whisk. In a pan heat oil. Make a patty of the filling and pan sear it from both sides. In another pan add the batter and make a pancake. Once cooked, remove and cut with a ring mould. Make one more. Place one pancake on a plate. Add sliced onion, prepared patty, sliced tomato, sliced cucumber and gherkins and cover with the other pancake to make a burger. Serve the lentil pancake burger with tomato ketchup.