Thai Coconut Lime Panna Cotta with Mango Coulis

Allergens

Dairy, Coconut

Ingredients

• 1 1/2 cups coconut milk
• 1 cup heavy cream
• 1/4 cup granulated sugar
• 2 tbsp lime zest
• 1/3 cup lime juice
• 1 1/2 tsp unflavored gelatin powder
• 1/4 cup cold water
• 1 1/2 cups diced ripe mango
• 1/4 cup sugar
• 1 tbsp fresh lime juice

Instructions

1. In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes.
2. In a saucepan, combine coconut milk, heavy cream, sugar, and lime zest. Heat gently until the sugar dissolves, then remove from heat.
3. Add the bloomed gelatin to the mixture, stirring until fully dissolved. Whisk in the lime juice.
4. Pour the mixture into 4 serving glasses or ramekins, and refrigerate for at least 4 hours or until firm.
5. For the mango coulis, blend diced mango with sugar and lime juice until smooth. Strain to remove any solids, and set aside.

Chef’s Insight

Use ripe, fragrant mangoes for the best flavor and texture.

Notes

Serve chilled.