Thai-Inspired Coconut Panna Cotta with Mango Puree and Caramelized Cashews

Allergens

Nuts, Dairy

Ingredients

• 2 cups heavy cream 1 can (13.5 oz) full
• fat coconut milk 1/2 cup granulated sugar 1 1/2 tsp unflavored gelatin powder 1/4 cup cold water 1 tsp pure vanilla extract 2 ripe mangoes, peeled and diced 1 cup cashews, roughly chopped 3 tbsp brown sugar 2 tbsp unsalted butter

Instructions

1. In a small bowl, combine gelatin and cold water let it bloom for 5 minutes.
2. In a saucepan, combine heavy cream, coconut milk, and granulated sugar. Bring to a simmer over medium heat, stirring occasionally. Remove from heat.
3. Add bloomed gelatin into the cream mixture, stirring until completely dissolved. Stir in vanilla extract. Strain through a fine mesh sieve into a large measuring cup or bowl.
4. Pour mixture evenly into 6 ramekins or dessert cups. Refrigerate for at least 4 hours or overnight until set.
5. In a blender, puree mangoes until smooth. Pass through a fine mesh sieve to remove any seeds or fibrous bits. Set aside.
6. Heat a skillet over medium heat. Add cashews and toast lightly, stirring frequently to prevent burning, for 3 4 minutes. Stir in brown sugar and butter, cooking until caramelized and glossy, about 2 3 minutes more. Transfer to a bowl to cool.
7. To serve, gently warm the mango puree. Drizzle over each panna cotta. Top with a generous spoonful of caramelized cashews. Enjoy!

Chef’s Insight

The combination of coconut and mango is an ode to tropical Thai cuisine, while the caramelized cashews add a delightful crunch.

Notes

Feel free to add a dollop of whipped cream or a sprig of mint for added flair.