Enchanting Thai Coconut Panna Cotta with Mango-Lime Couli

Allergens

Dairy (heavy cream)

Ingredients

• 1. 2 cups full
• fat coconut milk 2. 1/2 cup heavy cream 3. 1/2 cup granulated sugar 4. 1 teaspoon pandan extract 5. 1 tablespoon unflavored gelatin 6. 3 tablespoons cold water 7. 2 ripe mangoes, peeled and diced 8. 1 lime, zested and juiced 9. Fresh mint leaves for garnish

Instructions

1. In a saucepan, combine coconut milk, heavy cream, sugar, and pandan extract over medium heat. Stir until the sugar dissolves.
2. In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes.
3. Once the coconut mixture is warm but not boiling, remove from heat and add the bloomed gelatin, stirring until fully incorporated.
4. Pour the mixture into individual ramekins or dessert cups, dividing evenly. Refrigerate for at least 4 hours, or until set.
5. In a blender, combine diced mangoes, lime zest, and lime juice. Blend until smooth. Strain through a fine mesh sieve to remove any seeds or pulp.
6. To serve, drizzle the mango lime coulis over the set panna cotta, garnishing with fresh mint leaves.

Chef’s Insight

The combination of sweet coconut cream and tangy mango-lime coulis creates a perfect harmony in this delectable dessert.

Notes

This recipe is suitable for a standard diet and can be easily modified to accommodate dietary restrictions.