Hawaiian Coconut-Lime Panna Cotta with Mango Passion Fruit Sauce

Allergens

Dairy, Fruit

Ingredients

• 2 cups heavy cream 1 cup full fat coconut milk 1/3 cup granulated sugar 2 teaspoons lime zest 1/4 cup fresh lime juice 1 teaspoon vanilla extract 2 1/2 teaspoons unflavored powdered gelatin 1/4 cup cold water 1 mango, diced 1 passion fruit, seeds and pulp Fresh berries, for garnish

Instructions

1. In a saucepan, combine heavy cream, coconut milk, sugar, lime zest, and lime juice. Heat over medium heat until the sugar is dissolved and the mixture starts to steam but not boil. Remove from heat and stir in vanilla extract.
2. In a small bowl, mix together gelatin and cold water. Allow it to bloom for 5 minutes.
3. Whisk the bloomed gelatin into the warm cream mixture until fully incorporated. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher with a spout.
4. Divide the mixture among six ramekins or dessert cups, filling them about two thirds full. Refrigerate for at least 4 hours, or until set.
5. To prepare the mango passion fruit sauce, simply combine diced mango and passion fruit pulp in a small bowl. Set aside.
6. When ready to serve, top each panna cotta with the mango passion fruit sauce. Garnish with fresh berries and enjoy your tropical escape!

Chef’s Insight

The contrasting colors and textures in this dessert create a feast for the eyes as well as the palate.

Notes

For a more intense lime flavor, add an extra teaspoon of lime zest.