Enchanting Thai Coconut Panna Cotta with Mango Salsa

Allergens

Milk, Gluten-free

Ingredients

• 2 cups heavy cream
• 1/3 cup granulated sugar
• 1 vanilla bean, split and scraped
• 1/4 teaspoon kosher salt
• 2 tablespoons unflavored gelatin powder
• 1/4 cup cold water
• 2 mangoes, peeled, pitted and diced
• 1 red chili, finely chopped
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro

Instructions

1. In a medium saucepan, combine the heavy cream, sugar, vanilla bean seeds and scraped pod, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes. Then, whisk the gelatin into the warm cream mixture until fully incorporated. Remove from heat and strain out the vanilla bean pod.
3. Pour the cream mixture into individual serving dishes and refrigerate until set, at least 4 hours or overnight.
4. In a separate bowl, combine the diced mangoes, chopped chili, lime juice, and chopped cilantro. Cover and let it rest in the refrigerator for about an hour before serving.
5. To serve, top each set panna cotta with the mango salsa.

Chef’s Insight

The key to a perfect panna cotta is to let it set thoroughly.

Notes

The flavors of this dessert only intensify after sitting in the refrigerator overnight.