Coconut Panna Cotta with Mango

pannacotta

A Neven Maguire Recipe

Ingredients:

1 vanilla pod
4 gelatine leaves
500ml (17fl oz) cream
100ml (3 1/2fl oz) coconut milk
100g (4oz) caster sugar
1 large ripe mango
handful raspberries
fresh mint sprigs, to decorate

Method:

1. To make the panna cotta, split the vanilla pod in half and scrape out the seeds. Put the gelatine leaves into a bowl of cold water and leave them to soak for 10 minutes. Put the cream, coconut milk, caster sugar and scraped out vanilla seeds into a pan and slowly bring up to the boil. Take the pan off the heat, gently squeeze the soaked gelatine leaves dry and add, whisking continuously until they have dissolved. Strain the mixture through a sieve into a measuring jug.

2. Divide the mixture equally between 6 x (150ml) 1/4 pint dariole moulds or ramekins, place them on a baking tray and leave them to set in fridge for at least 3 hours or up to two days is fine.

3. Meanwhile, peel the mango and cut the flesh into even-sized thin slices, discarding the stone. Place on a plate, then cover with clingfilm and chill until needed.

To serve, unmould the panna cotta by dipping them briefly into hot water and arrange on plates. Decorate with the mango slices, raspberries and mint to serve.

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