Mango Coconut Panna Cotta
INGREDIENTS
·
3/4
cup cold coconut cream
·
1
cup mango puree
·
1/2
cup granulated sugar
·
1
1/4 cup fresh cream/ heavy cream
·
1
+ 1/2 teaspoon gelatin
·
1/2
teaspoon vanilla extract
·
1
tablespoon cold water
·
dash
of salt
INSTRUCTIONS
1.
In
a bowl, put the cold coconut cream and 1 teaspoon gelatin. Let this mixture
bloom for 5 mins
2.
In
a pan, heat the fresh cream along with the sugar. Mix well until all the sugar
has melted and then fresh cream comes to a mild boil. To this add the coconut
cream and gelatin mixture and mix well. Cook this mixture for 5-7 mins or until
all the gelatin has dissolved and the mixture comes to another mild boil
3.
Add
the salt, vanilla essence and mix well
4.
Switch
off the flame and divide the mixture into 2 parts.
5.
In
a small bowl, add the remaining 1/2 teaspoon of gelatin along with a tablespoon
of cold water. Let this bloom for 2-3 mins
6.
Take
one part of the prepared pannacotta mixture back onto the gas. Add the mango
puree and bloomed gelatin (1/2 teaspoon gelatin) and mix well bringing it a
mild boiled making sure all the gelatin has dissolved. Let sit at room
temperature for 10 mins.
7.
Place
transparent empty glasses at an angle in a muffin baking tray and pour the 1st
layer (mango pannacotta layer) and refrigerate for 25-30 mins or until
firm.
8.
Once
firm, add the coconut pannacotta layer (white in color) over the set mango
pannacotta layer, making sure the glasses are now upright. Refrigerate for an
hour or until firm. Top up with cut mango pieces and serve
Notes
The
flower-shaped mango piece put on the top is a cut piece of mango using a flower
shaped mini cookie cutter
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