Double Mango Panna Cotta (Print Version)
# Ingredients:
→ Mango Coulis
01 -
400 grams fresh or frozen mango
02 -
Juice of 1 small lime
03 -
30 grams caster sugar
→ Mango Panna Cotta
04 -
250 milliliters full cream milk or dairy-free milk
05 -
250 milliliters heavy or thickened cream or dairy-free cream
06 -
40 grams caster sugar
07 -
180 milliliters mango coulis
08 -
1/2 teaspoon vanilla paste (optional)
09 -
7 grams gelatine powder with a little bit of cold water
10 -
Zest of 1 lime
→ Toppings
11 -
Remaining mango coulis
12 -
Fresh mango cubes (optional)
13 -
Fresh mint (optional)
14 -
Desiccated coconut (optional)
# Instructions:
01 -
Blend mango with lime juice and caster sugar. Cook over medium heat until thickened. Store in fridge or freeze.
02 -
In a small pot, mix milk, cream, sugar, mango coulis, and vanilla paste (optional). Heat over low-medium until it starts to simmer. Remove from heat.
03 -
In a small bowl, dissolve gelatine powder with a little bit of cold water. Stir well.
04 -
Add dissolved gelatine to the hot liquid. Whisk until fully melted. Add lime zest and mix. Pour mixture into serving cups.
05 -
Refrigerate panna cotta for at least 2 hours or until set.
06 -
Top set panna cotta with remaining mango coulis. Add fresh mango cubes, mint, and desiccated coconut if desired.
# Notes:
01 -
Mango coulis can be substituted with blended mango, but it may be less flavorful.
02 -
Stay attentive when heating milk and cream as they can burn quickly.
03 -
Cover panna cotta cups to avoid fridge odors. They can be stored overnight or for up to 2 days before serving.