Tropical Coconut Panna Cotta with Mango-Passionfruit Sauce

Allergens

Milk, Gelatin (non-vegan)

Ingredients

• 1. 2 cups heavy cream 2. 1/3 cup granulated sugar 3. 1 vanilla bean, split and scraped 4. 2 tablespoons unflavored gelatin powder 5. 1/4 cup cold water 6. 1 can (13.5 oz) coconut milk 7. 1 cup fresh or frozen mango chunks 8. 1/2 cup passionfruit pulp 9. Zest of one lime

Instructions

1. In a saucepan, combine cream, sugar, and vanilla bean seeds. Heat gently over medium low heat until sugar is dissolved.
2. In a small bowl, sprinkle gelatin evenly over cold water and let it bloom for 5 minutes.
3. Remove the vanilla bean from the cream mixture and stir in the bloomed gelatin, whisking until fully dissolved.
4. Stir in coconut milk and cook until the mixture reaches a simmer.
5. Pour the mixture through a fine mesh strainer into a large measuring cup or bowl, pressing the solids to extract as much liquid as possible. Discard the vanilla bean.
6. Divide the warm cream mixture among four dessert cups or ramekins. Cover and refrigerate for at least 4 hours or until set.
7. In a blender, combine mango chunks, passionfruit pulp, and lime zest. Blend until smooth. Strain through a fine mesh strainer to remove any solids.
8. Before serving, drizzle the mango passionfruit sauce over each panna cotta.

Chef’s Insight

1. Allow the panna cotta to sit at room temperature for a few minutes before serving for optimal texture.

Notes

1. The mango-passionfruit sauce can be prepared ahead of time and refrigerated until needed.