Coconut Lemongrass Panna Cotta with Mango Couli

Allergens

Milk, Gelatin (if using vegetarian/vegan-friendly gelatin)

Ingredients

• 1. 2 cups coconut cream 2. 1/4 cup sugar 3. 1 stalk lemongrass, bruised 4. 1 teaspoon vanilla extract 5. 1 cup heavy cream 6. 2 tablespoons unflavored gelatin powder 7. 1/4 cup cold water 8. 2 ripe mangoes, peeled and pitted 9. 3 tablespoons lemon juice 10. 1 tablespoon honey 11. Fresh mint leaves, for garnish

Instructions

1. In a saucepan, combine coconut cream, sugar, lemongrass stalk, and vanilla extract. Heat over medium heat 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 heated, remove from heat and discard the lemongrass. Stir in the bloomed gelatin and whisk until completely dissolved.
4. Add heavy cream to the saucepan and mix well. Pour the mixture into individual dessert cups or ramekins. Chill in the refrigerator for at least 4 hours or until set.
5. For the mango coulis, blend peeled and pitted mangoes with lemon juice and honey until smooth. Strain the mixture through a fine mesh sieve to remove any pulp.
6. To serve, drizzle the mango coulis over each panna cotta, garnish with fresh mint leaves, and enjoy this indulgent treat.

Chef’s Insight

Use ripe and juicy mangoes for the best flavor in the coulis.

Notes

This dessert is best enjoyed chilled and freshly made.