For 6 small verrines
2 gelatin sheets (11 g)
20 cl of whole liquid cream
20 cl of coconut milk
1 pink grapefruit
10 small shrimps
- Dip your gelatin in a bowl of cold water.
- In a saucepan, bring the whole liquid cream to a boil with the coconut milk, then remove the saucepan from the heat. Wring out your gelatin then incorporate it into the mixture so that the leaves are dissolved then pour the preparation into the verrines at the desired height. Refrigerate at least 3 hours until it hardens.
- Meanwhile, peel and dice your grapefruit, removing the white membranes, then shell the shrimp.
- Once the cream has set, place your diced grapefruit on top as well as your small prawns then enjoy your coconut milk, grapefruit and shrimp panna cotta!