Vietnamese Coconut Panna Cotta with Mango Sauce and Crushed Cashews
A flavorful vietnamese dessert perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Dairy, Nuts
Ingredients
- 1 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 2 tsp unflavored gelatin powder
- 1/4 cup cold water
- 1 mango, peeled and diced
- 1 tbsp honey
- 1/2 cup cashews, crushed
Instructions
- Begin by softening the gelatin in cold water. In a saucepan, combine coconut milk, heavy cream, and sugar. Heat until the mixture is warm but not boiling, then remove from heat. Add the softened gelatin to the saucepan, stirring well to dissolve. Strain the mixture into a mold or ramekins and refrigerate for at least 4 hours or until set. For the mango sauce, blend the diced mango with honey in a blender until smooth. To serve, unmold the panna cotta onto a plate, top with mango sauce, and garnish with crushed cashews.
Chef’s Insight
Experiment with different fruit sauces and nut variations to create unique flavor combinations.
Notes
Serve chilled for the best experience.