Coconut Panna Cotta with Raspberry Sauce

Soak the gelatine in cold water for about five minutes. In a saucepan, combine equal parts coconut milk and coconut cream and heat until warm. Add the gelatine and stir until dissolved. Pour into moulds and chill for at least 3 hours. Crush the walnuts with the plain flour and a tablespoon of sugar, place in a frying pan and stir until golden brown. Make a caramel with the fresh orange juice and white sugar, pour onto baking paper to cool, then cut into the desired shape. Place the raspberry sauce on the plate, top with the panna cotta, and arrange the ‘walnut crumble’ in a line.