Thai-Inspired Coconut Panna Cotta with Mango Coulis

Allergens

Dairy, Fish (in lemongrass and kaffir lime leaves)

Ingredients

• 1 cup coconut milk 1/2 cup heavy cream 1/3 cup granulated sugar 2 tablespoons lemon grass, finely chopped 2 kaffir lime leaves, thinly sliced 2 teaspoons unflavored gelatin powder 1/4 cup cold water 1 large ripe mango, peeled and diced 1 tablespoon fresh lime juice

Instructions

1. In a saucepan, combine coconut milk, heavy cream, sugar, lemongrass, and kaffir lime leaves. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and let the mixture steep for 30 minutes.
2. In a small bowl, sprinkle gelatin evenly over cold water and allow it to bloom for 5 minutes. Once bloomed, add the gelatin into the warm coconut milk mixture and whisk until fully dissolved.
3. Strain the mixture through a fine mesh sieve into a clean saucepan, pressing down on the lemongrass and lime leaves to extract as much liquid as possible. Discard the solids. Return the strained mixture to the stove and cook over low heat until it just begins to simmer.
4. Divide the mixture evenly among four ramekins or dessert cups and refrigerate for at least 4 hours, or until fully set.
5. For the mango coulis, puree diced mangoes and lime juice in a blender until smooth. Strain through a fine mesh sieve to remove any pulp. Refrigerate until ready to serve.
6. To plate, gently run a warm knife around the edge of each panna cotta and carefully invert onto individual plates, allowing the coconut milk to cascade over the edges. Drizzle with mango coulis and garnish with a sprig of fresh mint.

Chef’s Insight

Use ripe but firm mangoes for the coulis, as they will hold their shape better when blended.

Notes

This recipe requires some advanced techniques, such as straining liquid from solids and working with gelatin.