Panna cotta is one of the easiest desserts to add to a menu: it requires little equipment to prepare, can be made in advance, and its presentation easily adapts to different serving formats.
With acai coulis, this great classic takes on a new dimension. The sweetness and creaminess of the coconut milk panna cotta combine with the fruity and vegetal notes of acai to create a dessert that is both indulgent and visually appealing. And a welcome change from the traditional red-fruit coulis!
This recipe is particularly suitable for restaurants, coffee shops, hotels, and establishments that want to offer an original dessert while keeping the preparation simple in the kitchen.
A reinvented classic thanks to acai
What could be better than a reinvented classic to delight yourself and impress your loved ones with this coconut panna cotta & acai coulis recipe? Guaranteed deliciousness!
Ingredients
For two verrines, you will need:
- 2 cartons (500 ml) coconut milk
- 50 g erythritol or white sugar
- 2 tsp liquid vanilla extract
- 1 sachet (2 g) organic agar-agar
For the coulis:
- 200g of Nossa! sweetened organic acai pieces (25 pieces)
- 3 tbsp brown sugar
- 1 tsp organic agar-agar
- 1 tbsp chia seeds (optional)
Preparation
1. Prepare the coconut panna cotta
Pour the coconut milk into a saucepan. Add the sugar and vanilla extract, then mix.
Add the agar-agar while cold and whisk to distribute it evenly throughout the mixture. Then bring the mixture to a boil while continuing to stir. Maintain the boil for about 1 minute to activate the agar-agar.
Divide the mixture between two verrines or the containers intended for serving.
Let cool before refrigerating for at least 2 hours.
2. Prepare the acai coulis
Thaw the acai pieces beforehand.
Pour the pulp into a saucepan with the brown sugar and agar-agar. Mix thoroughly, then bring to a boil for about 1 minute.
Remove from the heat and let cool slightly.
To achieve a thicker texture and add another flavor note to the dessert, you can incorporate chia seeds. This step is optional, depending on the desired result.
3. Assemble the dessert
Once the panna cotta has set, distribute the acai coulis among the verrines.
For a more elaborate presentation, add a few coconut shavings, fresh fruit, or pieces of dried fruit. Choose elements that provide contrast in texture and color without masking the acai’s flavor notes.
Serve well chilled.
Our tips for professional service
Prepare the dessert in advance
Panna cotta is particularly well suited to advance preparation. Prepare the verrines several hours before service and keep them refrigerated until plating.
You can also prepare the coulis in advance. Simply check its texture before plating and loosen it slightly if necessary.
Adapt the format to your establishment
Serve this recipe in an individual verrine for quick service, or plate it for a more refined presentation.
You can also adjust the quantities to prepare several portions in a single batch, making preparation easier during high-volume service.
Why add acai to your desserts?
Acai makes it possible to reinvent familiar desserts without completely changing their preparation. In pulp form, it can easily be incorporated into different recipes and helps create a distinctive element on a menu.
In this panna cotta, its aromatic profile contrasts with the sweetness of coconut milk and gives the dessert a naturally intense color.
This pairing also works with other bases: cheesecake, mousse, tiramisu, entremets, or frozen desserts.
An easy recipe to add to your menu
This coconut panna cotta with acai coulis offers several advantages for professionals: it can be prepared in advance, requires little equipment, allows for flexible plating, and can easily be adapted to suit the establishment's positioning.
By using the coulis as the main element of the plating rather than incorporating the acai directly into the panna cotta, you preserve the visual and aromatic contrast between the two preparations.
A simple way to offer a different dessert while retaining the spirit of a great restaurant classic.
Discover our other professional recipes made with acai
Want to expand your offering with açaí? Also discover our other recipes designed for food service professionals:
- Acai bowl: the recipe for your menu : a simple preparation to adapt for breakfast, brunch, or dessert.
- Acai ice cream sundae: an easy recipe for professionals : a fresh, indulgent solution suited to serving with a spoon or from a machine.
- Chocolate and acai fondant : an original chocolate pairing to complement a dessert menu.
- Acai smoothie: an easy recipe for coffee shops : a quick preparation to add to a drinks menu.
Also discover our range of acai purée for professionals and choose the format suited to your business.