Coconut and Mango Panna Cotta
Summer in a glass! A simple and fresh take on the traditional Italian panna cotta, perfect for your next summer soirée
Ingredients:
400ml can coconut cream
300ml pouring cream
60g caster sugar
1 tablespoon brown sugar
Zest of one lime
A splash of rum (optional, but encouraged)
1 mango, sliced into small pieces
1/4 cup shredded coconut
4 gelatin leaves
Bowl of cold water
Serves 8
Method:
Add coconut cream, cream, sugar, zest, rum to a medium saucepan and bring to boil. Stir until sugar dissolved then remove from heat.
Add gelatin leaves to a bowl of cold water and allow to soften for a minute or two.
Remove the gelatin leaves from the water and squeeze excess water out with your hand.
Add the leaves to the cream and whisk until gelatin dissolves.
Transfer cream to a jug for ease of pouring.
Pour cream into small glass vessels, leaving some space for toppings.
Transfer carefully into fridge and refrigerate for at least 3 hours (or overnight). The creams may separate into 3 distinct layers- this is ok!
Meanwhile, toast the shredded coconut in a dry pan until golden. Set aside to cool.
Remove panna cottas from fridge and delicately add mango and coconut on top. Serve immediately!