Tropical Thai Coconut Panna Cotta with Mango Coulis

Allergens

Dairy, Coconut

Ingredients

• 1 cup coconut milk
• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 lemongrass stalk, crushed
• 3 kaffir lime leaves, crushed
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 large ripe mango, peeled and pitted
• 2 tablespoons freshly squeezed lime juice

Instructions

1. In a medium saucepan, combine the coconut milk, heavy cream, and sugar over medium heat. Add the crushed lemongrass and kaffir lime leaves. Bring the mixture to a simmer, stirring occasionally. Once simmering, remove from heat and allow to steep for 30 minutes.
2. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes until softened. Add the softened gelatin to the infused cream mixture, whisking until fully dissolved. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl. Discard the solids.
3. Divide the panna cotta mixture evenly among four 6 ounce ramekins or dessert cups. Cover each with plastic wrap and refrigerate for at least 4 hours, or until fully set.
4. For the mango coulis, puree the peeled and pitted mango in a blender until smooth. Strain the puree through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Stir in the lime juice.
5. To serve, drizzle the mango coulis over each panna cotta and garnish with a sprig of mint.

Chef’s Insight

For added texture and crunch, sprinkle the top of each panna cotta with toasted coconut flakes before serving.

Notes

This recipe can be prepared dairy-free or vegan by using appropriate substitutions.