Mango Panna Cotta

  

 Ingredients:

1 packet gelatin

3 tbsp cold water

1 ½ cups coconut milk full fat

½ cup heavy cream

¼ cup granulated sugar

1 ½ tsp vanilla extract

2 to 3 large, ripe mangoes

2 tbsp granulated sugar

½ lemon, juiced

 

Preparations Sprinkle the gelatin over a bowl of cold water and set aside 5 minutes. Pour the coconut milk and cream into a saucepan. Stir in the sugar and set over medium-low heat. Bring the mixture to a slow simmer - it should begin to steam and barely bubble around the edges. Turn off the heat and stir in the vanilla. Add the bloomed gelatin to the warm milk mixture and whisk to dissolve. Pour the milk mixture into a spouted measuring cup or container. Pour into 4 small dishes or glass jars. Carefully move the dishes into the refrigerator to set for at least 4 hours. Meanwhile, make the mango coulis. Place a heaping 1 ½ cups diced mango (from about 2 mangoes) into a saucepan along with 2 tablespoons sugar and the juice of ½ a lemon. Place over low heat. Stir gently until the juices begin to warm and the fruit becomes very soft, about 5 minutes. Add a tablespoon or two of water if the juices dry up before the mango is soft. Blend the mango with an immersion blender or small food processor until smooth. Once the tops of the panna cotta has set and solidified, spoon the mango coulis on top. Give the dishes a little wiggle to help the mango settle smooth. Cut up the remaining fresh mango and top before serving.

 

 

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