Exquisite Kenyan-Inspired Gluten-Free Mango & Coconut Panna Cotta with Passion Fruit Glaze
Discover our mouthwatering, gluten-free Mango & Coconut Panna Cotta with Passion Fruit Glaze recipe that delivers a burst of tropical flavors and a cinematic experience. Perfect for a Kenyan-inspired dessert, this delectable treat is an advanced level creation that will elevate your culinary prowess.
Allergens
Milk, Coconut
Ingredients
- 2 cups heavy cream 1 can (13.5 oz) coconut milk 1/2 cup granulated sugar 2 1/4 tsp unflavored powdered gelatin 1/2 cup mango puree 1 tsp vanilla extract 1/4 tsp salt 1/2 cup passion fruit juice 1/4 cup granulated sugar (for the glaze) Fresh mango slices and toasted coconut flakes, for garnish
Instructions
- In a saucepan, combine the heavy cream, coconut milk, and 1/2 cup sugar. Heat gently until the sugar dissolves completely.
- In a small bowl, sprinkle the gelatin over 1/4 cup of water let it bloom for 5 minutes.
- Add the bloomed gelatin to the saucepan and stir until fully incorporated.
- Remove from heat and whisk in mango puree, vanilla extract, and salt. Allow the mixture to cool slightly.
- Pour the mixture into six individual dessert cups or ramekins, then refrigerate for at least 4 hours, or preferably overnight, until set.
- In a small saucepan, combine passion fruit juice and 1/4 cup sugar. Heat gently, stirring occasionally, until the sugar dissolves completely and the mixture thickens slightly.
- Allow the glaze to cool to room temperature, then pour a thin layer over each set panna cotta. Refrigerate for at least 30 minutes to set the glaze.
- To serve, garnish with fresh mango slices and toasted coconut flakes.
Chef’s Insight
The combination of mango and coconut creates a harmonious balance between sweetness and tropical flavors that will leave your guests craving more!
Notes
For an extra touch of luxury, serve with a dollop of whipped cream.