Thai Frozen Treat – Tropical Coconut Panna Cotta with Mango-Lime Coulis

Allergens

Dairy, Soy

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) coconut milk
• 1/3 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 tbsp unflavored powdered gelatin
• 1/4 cup cold water
• 4 ripe mangoes, peeled and pitted
• 1 lime, zested and juiced
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the heavy cream, coconut milk, sugar, and vanilla bean seeds. Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let cool slightly.
2. In a small bowl, sprinkle gelatin over cold water, and allow it to soften for 5 minutes. Stir the gelatin into the cream mixture until completely dissolved.
3. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher. Divide among six individual dessert dishes and refrigerate until set, at least 4 hours or overnight.
4. For the mango lime coulis, puree the mangoes in a blender until smooth. Pass through a fine mesh sieve into a bowl, pressing to extract as much liquid as possible. Stir in the lime zest and juice. Cover and refrigerate until chilled.
5. To serve, drizzle the coulis over the set panna cotta and garnish with fresh mint leaves.

Chef’s Insight

Use the finest quality coconut milk available for a truly authentic taste.

Notes

None.