Aromatic Thai Mango & Coconut Panna Cotta

Allergens

Dairy (milk, cream), Mango

Ingredients

• 300ml heavy cream 50g granulated sugar 1 vanilla bean, split lengthwise and seeds scraped 4 sheets gelatin or 2 tsp powdered gelatin 1/2 cup mango puree 1/2 cup coconut milk 6 ripe mangoes, peeled and sliced

Instructions

1. In a saucepan, combine the heavy cream, sugar, and vanilla bean seeds. Heat over medium heat until the sugar dissolves and the mixture starts to steam. Remove from heat and allow to cool slightly.
2. Soften the gelatin in cold water according to package instructions. Once softened, add it to the cooled cream mixture and stir well until fully dissolved.
3. In a separate bowl, whisk together the mango puree and coconut milk. Slowly pour this mixture into the cream mixture, stirring constantly to combine.
4. Strain the mixture through a fine mesh sieve into a clean saucepan. Heat gently over low heat for 5 minutes until slightly thickened. Remove from heat and allow to cool completely.
5. Pour the mixture into individual ramekins or dessert cups, and refrigerate for at least 4 hours or until set.
6. To make the mango coulis, puree the sliced mangoes with a small amount of water in a blender until smooth. Strain through a fine mesh sieve into a bowl.
7. Serve each panna cotta topped with a generous drizzle of the mango coulis and garnished with a mango slice.

Chef’s Insight

The key to a perfect panna cotta is a gentle, slow heat to avoid curdling the cream.

Notes

The panna cotta will be soft and delicate when set; handle it gently to avoid breaking.