MANGO AND COCONUT PANNA COTTA

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