Thai Coconut Lime Panna Cotta with Mango-Cashew Coulis

Allergens

Dairy, nuts (cashews)

Ingredients

• 2 cups heavy whipping cream 1 can (13.5 oz) full
• fat coconut milk 1/4 cup granulated erythritol 1 tablespoon unflavored gelatin powder 1 teaspoon lime zest 2 tablespoons freshly squeezed lime juice 1 teaspoon vanilla extract 2 cups diced ripe mango 1/4 cup raw cashews, soaked and drained 3 tablespoons granulated erythritol Fresh mint leaves for garnish

Instructions

1. a. In a medium saucepan, combine the heavy whipping cream, coconut milk, and erythritol. Heat over low heat until erythritol is dissolved, stirring occasionally to prevent scorching. Remove from heat and allow to cool slightly. b. In a small bowl, sprinkle gelatin evenly over the lime juice. Allow to sit for a minute, then whisk into the cream mixture until fully dissolved. Stir in lime zest and vanilla extract. c. Divide the panna cotta mixture among four ramekins or dessert dishes. Cover with plastic wrap and refrigerate for at least 4 hours or until set. d. In a blender, combine mango, cashews, and erythritol. Blend until smooth, scraping down the sides as needed. Strain through a fine mesh sieve into a bowl. Cover and refrigerate until ready to serve. e. To serve, top each panna cotta with a generous dollop of mango cashew coulis and garnish with fresh mint leaves.

Chef’s Insight

The perfect balance of creamy coconut, zesty lime, and sweet mango creates a symphony of flavors in this dessert.

Notes

Ensure the cashews are soaked for at least 30 minutes to soften them for blending. To speed up the setting process, place the ramekins in the freezer for about 1 hour and then refrigerate until set.