MANGO AND COCONUT PANNA COTTA

 Serves 6)

2          medium sized ripe mango’s, peeled

5 ml     lime or lemon juice

4          sheets gelatine (or use 20 ml gelatine powder)

500 ml cream (you can use half cream and half milk)

80 ml   milk

125 g    castor sugar

COCONUT LAYER

1 tin     coconut cream

60 ml   castor sugar

            few drops coconut essence (optional)

2          sheets gelatine (or use 10 ml gelatine powder)

FOR SERVING

            mango slices

            toasted coconut flakes

            mint

METHOD:

  • Puree mango and lime juice together
  • Soak the gelatin leaves in cold water for 5 minutes
  • Heat the milk, cream and castor sugar and gently simmer for 5 minutes.Remove from heat
  • Remove the gelatin sheets from the cold water, squeeze out any excess water and add to the cream mixture.Stir to dissolve
  • Pour in the mango puree, mix well and strain through a sieve.Pour into 6 lightly oiled moulds OR pour into 6 parfait glasses which can be used for serving
  • Refrigerate until set. (±4 hours)
  • TO MAKE THE COCONUT PANNA COTTA LAYER: Soak the gelatin leaves in cold water for 5 minutes
  • Heat the coconut cream, castor sugar and coconut essence and bring to a gently simmer.Remove from the heat.
  • Remove the gelatin sheets from the cold water, squeeze out any excess water and add to the warm coconut cream mixture.Stir to dissolve
  • Pour the coconut cream mixture on top of the mange panna cotta – divide it evenly and place in refrigerator to set (1 hour)
  • TO SERVE: Top with mango slices, toasted coconut flakes and mint
  • TIP: Take out of the refrigerator 30 minutes before serving – the texture will be lovely and soft

 

 

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