Mango Coconut Panna Cotta
Portions: 4
Preparation Time:15 Minutes
Panna Cotta
- 400 ml heavy cream
- 100 ml coconut milk
- 60 g sugar
- 1 teaspoon vanilla extract (optional)
- 3 gelatin sheets (about 6g)
Mango Coulis
- 1 ripe mango
- 1-2 tablespoons sugar
- 1 tablespoon lemon juice
Cooking Directions
- Prepare the Panna Cotta:
- Put the gelatin sheets in cold water for 5 minutes.
- In a saucepan, heat the heavy cream and coconut cream with the sugar and vanilla over medium heat (do not let it boil).
- Squeeze the gelatin to remove excess water and add it to the hot cream mixture. Stir until it is completely dissolved.
- Pour the mixture into glasses or ramekins.
- Place in the refrigerator for 3-4 hours until the cream is set.
- Prepare the Mango Coulis:
- Peel the mango and cut the flesh into pieces.
- Blend it with the sugar and lemon juice until you obtain a smooth purée.
- If you want a thinner coulis, add 1-2 tablespoons of water.
- Assembly:
- Pour the mango coulis on top.
- Add a few small pieces of mango for decoration.
Ingredients in this Recipe
CANADA
Lactantia
Cream
473ml
Wonderfarm
Coconut Cream
400ml
CANADA
Lantic
Sugar
2kg
Regal
Extracts
50ml
CANADA
BIO
Gobio
Organic Gelatine
6 sheets (10g)
Yellow Mangos (Ataulfo)
per unit
BIO
Ilios
Organic Lemon Juice
500ml