Coconut panna cotta with candied peanuts

Ingredients:

• 2 teaspoons of gelatin
• Vegetable oil to grease the molds
• 1 can (400 g) coconut milk
• 1 cup heavy cream
• 0.5 cup + 1/3 cup sugar
• 0.5 cup salted peanuts

Preparation:

1. Grease eight 120ml (4 fl oz) muffin tins with butter. Line a rimmed baking sheet with foil.
2. Dissolve gelatin in 1/4 cup water in a shallow bowl and let stand until softened, about 2 minutes.
3. Heat the coconut milk, heavy cream, 1/2 cup sugar, and a pinch of salt in a small saucepan until just melted. Add the gelatin and stir until completely dissolved. Pour the panna cotta into the prepared molds. Cover and refrigerate until completely set, at least 4 hours.
4. Meanwhile, in a heavy-bottomed skillet, combine the remaining 1/3 cup sugar with 3-4 teaspoons water (until the consistency of wet sand). Place over medium heat and cook, swirling the pan occasionally, until the sugar is evenly toasted (do not stir), about 10 minutes. When the caramel turns a deep golden color, remove from heat, stir in the peanuts, and immediately pour onto the prepared baking sheet. Let cool completely.
5. When ready to serve, run a sharp knife around the edge of the molds, then invert the panna cotta onto serving plates. Coarsely chop the peanut brittle and sprinkle it over the panna cotta.