Thai Coconut Panna Cotta with Mango Compote

Allergens

Dairy (if using cow's milk), coconut, almond

Ingredients

• 1 can (14 oz) full
• fat coconut milk
• 1/2 cup unsweetened almond milk
• 2 tablespoons honey
• 1 tablespoon grass
• fed gelatin powder
• 2 stalks fresh lemongrass, finely chopped
• 3 kaffir lime leaves, torn
• 1 large ripe mango, peeled and diced
• Zest and juice of 1 lime

Instructions

1. In a medium saucepan, combine coconut milk, almond milk, honey, lemongrass, and kaffir lime leaves. Heat gently over low heat until the mixture starts to steam but not boil. Remove from heat, cover, and let steep for 15 minutes. Strain the liquid into a clean saucepan, discarding the solids. Add gelatin to the warm liquid and whisk until dissolved. Pour into 4 ramekins or molds and refrigerate until set, about 4 hours. For the compote, combine diced mango, lime zest, and juice in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until the fruit breaks down slightly and a syrup forms. Cool to room temperature.

Chef’s Insight

The combination of flavors in this dessert is reminiscent of a tropical sunset in Thailand.

Notes

Feel free to adjust sweetness according to preference by adding more or less honey.