Coconut panna cotta with caramelised mango
- Annie Rigg
Published: March 25, 2015 at 4:07 PM
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Serves 6
Easy
Total time: 40 mins
+ overnight chilling
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This beautiful panna cotta is a twist on the traditional Italian version with the refreshing Asian flavours of coconut and mango. You can buy toasted coconut shavings at health food shops and large supermarkets. Alphonso mangoes have a sweet, vanilla-ish flavour. If they're not in season, you can use any mango variety
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Make this coconut and mango panna cotta, then check out our vanilla panna cotta, passion fruit panna cotta, white chocolate panna cotta and more Italian-style dessert recipes. For more expert tips, read our recipe guide on how to make panna cotta.
Ingredients
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5 gelatine leaves
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500ml double cream
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400ml tin coconut milk
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75g golden caster sugar
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3 Alphonso or other small mangoes
peeled
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4-6 tbsp caster sugar
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a handful toasted coconut shavings
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Method
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step 1
Put the gelatine leaves in a bowl, cover with cold water and leave to soak for 5-10 minutes.
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step 2
Heat the double cream and coconut milk in a pan to just below boiling point. Add the sugar and whisk until dissolved.
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step 3
Drain the gelatine leaves and squeeze out any excess water. Add to the hot cream and stir until completely dissolved. Divide the mixture between 6 × 150ml metal pudding basins or ramekins, cool then cover loosely with clingfilm and chill overnight until set.
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step 4
Dip each pudding basin into a bowl of hot water, loosen the edges and turn each panna cotta out onto a plate.
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step 5
Slice the cheeks off each mango and score the flesh in a crisscross pattern. Heat a non-stick frying pan over a medium-high heat. Dip the flesh side of each piece of mango into caster sugar and put, sugar-side down, in the hot pan and cook for about 1 minute until caramelised. Remove from the pan and serve with the panna cotta and some toasted coconut.
Authors
Annie Rigg
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