Mouthwatering Mango Coconut Panna Cotta with Gluten-Free Cashew Shortbread

Allergens

Dairy, Tree Nuts (Cashew)

Ingredients

• 2 cups full
• fat coconut milk 1/2 cup granulated sugar 1 tablespoon unflavored gelatin powder 1 teaspoon vanilla extract 1 ripe mango, peeled and diced 1 cup gluten
• free cashew flour 1/2 cup unsalted butter, chilled and cubed 1/4 teaspoon sea salt

Instructions

1. Prepare the Panna Cotta: In a small bowl, combine the gelatin with 1/4 cup of coconut milk. Allow it to soften for 5 minutes.
2. In a saucepan, heat the remaining coconut milk and sugar over medium heat until the sugar dissolves. Remove from heat and whisk in the softened gelatin mixture and vanilla extract.
3. Strain the mixture into a clean bowl and let it cool to room temperature, then refrigerate for at least 4 hours or until firmly set.
4. Prepare the Cashew Shortbread: In a food processor, pulse together the cashew flour, chilled butter, and sea salt until they form a dough. Roll it between two sheets of parchment paper into a thin sheet and chill in the refrigerator for 30 minutes.
5. Once firm, cut the shortbread into desired shapes and bake at 350°F (175°C) for 12 15 minutes, or until golden brown. Let it cool on a wire rack.
6. To serve, layer the Panna Cotta with diced mango and top with Cashew Shortbread pieces.

Chef’s Insight

The delicate balance of flavors and textures in this recipe is what sets it apart from traditional Filipino desserts. The richness of the Panna Cotta pairs beautifully with the buttery Cashew Shortbread, while the tanginess of the mango adds a delightful contrast.

Notes

This recipe is best served chilled. Be sure to use high-quality coconut milk for the richest flavor.