Toasted Coconut Panna Cotta with Mango
Ingredients
For the panna cotta
200
g
coconut milk
300
g
coconut cream (can)
4
g
agar agar
10
g
cornstarch
0.5
pc
organic lime, juice and zest
70
g
cane sugar
0.5
pc
vanilla pod
For the mango topping
300
g
mango, frozen
1
pc
mango, fresh
60
g
cane sugar
10
g
cornstarch
60
ml
water / passion fruit juice drink
Some
vanilla
For garnishing
Some
coconut chips
Some
thyme
Some
lime zest
Preparation
1. Heat the coconut milk in a saucepan.
2. Add the coconut cream and stir until incorporated.
3. Add the rest of the ingredients to the saucepan and simmer for around 3-5 minutes while stirring.
4. Pour the panna cotta mixture into 6 silicon moulds or small bowls/ramekins, and leave to set in the fridge for at least 3 hours.
5. Peel the mango and cut the fruit into cubes.
6. Blitz half of the cubes, and heat them in a saucepan with the rest of the ingredients until the sugar has dissolved completely. Add the rest of the mango cubes, then leave to cool in the fridge.
7. To serve: Toast the coconut chips in a pan, turn each panna cotta out of its mould, and garnish with the mango topping and the toasted coconut chips.
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