Sunrise Mango Panna Cotta
Find the perfect fusion of sweet and exotic with our Sunrise Mango Panna Cotta recipe, a delectable Indian-inspired dessert that's perfect for your next brunch gathering. Easy to make and sure to impress, this paleo-friendly creation is a delightful indulgence that transports you straight to the heart of India.
Allergens
Dairy, Coconut
Ingredients
- 3 cups heavy cream 1 cup full
- fat coconut milk 1/2 cup granulated sugar 1 vanilla bean, split and seeds scraped 4 gelatin sheets 2 ripe mangoes, pureed 1 teaspoon orange zest Pinch of salt
Instructions
- In a saucepan over medium heat, combine heavy cream, coconut milk, and sugar. Cook until the sugar has dissolved and the mixture is warm to the touch, approximately 5 minutes. Remove from heat and stir in vanilla bean seeds.
- Soak gelatin sheets in cold water for 5 minutes to soften, then squeeze out excess water. Stir the softened gelatin into the cream mixture until completely dissolved.
- Fold in mango puree, orange zest, and a pinch of salt. Pour the mixture through a fine mesh strainer into a large measuring cup or pitcher for easier pouring.
- Divide the mixture among six serving dishes or ramekins, filling each about two thirds full. Refrigerate until set, at least 4 hours or overnight.
- To serve, top with whipped cream, fresh mango slices, and a drizzle of orange blossom water if desired.
Chef’s Insight
The key to a perfect panna cotta is using full-fat ingredients for a richer, creamier dessert. Additionally, straining the mixture ensures a smooth, jiggly texture that melts in your mouth.
Notes
Panna cotta can be made ahead and stored in the refrigerator, making it an ideal dessert for dinner parties or gatherings.