Thai-Inspired Mango Coconut Panna Cotta with Passion Fruit Glaze

Allergens

Dairy (Milk, Cream)

Ingredients

• 2 cups heavy cream
• 1 cup coconut milk
• 1/2 cup granulated sugar
• 1 tablespoon unflavored gelatin powder
• 1/4 cup cold water
• 2 ripe mangoes, peeled and pureed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup passion fruit pulp
• 2 tablespoons granulated sugar (for passion fruit glaze)

Instructions

1. In a saucepan, combine the heavy cream and coconut milk. Bring to a simmer over medium heat. In a small bowl, sprinkle gelatin evenly over the cold water, allowing it to bloom for 2 3 minutes. Slowly whisk the bloomed gelatin into the warm cream mixture until fully dissolved. Stir in the sugar, vanilla extract, and salt. Remove from heat. Gradually pour the hot cream mixture over the mango puree, stirring constantly to avoid curdling. Divide the panna cotta mixture evenly among four individual serving dishes or ramekins. Refrigerate for at least 4 hours or overnight until firm. In a small saucepan, combine passion fruit pulp and sugar. Heat gently until sugar dissolves and the glaze thickens slightly. Strain if desired for a smooth finish. To serve, drizzle each panna cotta with passion fruit glaze, allowing it to cascade down the sides of the dessert like golden sunrays.

Chef’s Insight

The secret to silky smooth panna cotta lies in slowly warming the gelatin mixture into the cream, avoiding curdling.

Notes

Feel free to adjust the sugar content to suit your personal preference or for a lower-sugar option.