Coconut Milk and Mango Panna Cotta
Italian dessert with sweetened cream thickened with gelatin. It can be made in various combinations or with solo flavor. Can be served in glasses or can be plated as well
Ingredients
For Coconut Milk Panna Cotta Layer
– Coconut milk : 200 ml
– Heavy cream : 300 ml (I have used Amul Fresh Cream)
– Granulated Sugar : 8 tbsp
– Vanilla essence : 1 tsp
– Gelatin : 2 tsp
– Water : 6 tbsp
For Mango Panna Cotta Layer
– Mango Puree : 250 ml
– Heavy Cream : 300 ml
– Castor Sugar : 5 tbsp
– Gelatin : 3 tsp
– Cold Water : 6 tbsp
Directions
For Coconut Milk Panna Cotta
- Sprinkle gelatin over a cold water and leave for 5 mins to bloom
- In a heavy sauce pan heat together coconut milk, cream, vanilla essence and sugar just till just simmer (don’t over heat it)
- Take it off the stove and add white chocolate
- Add the gelatin mixture in it and stir well till dissolves
- Let it cool for 2-3 minutes
- Pour it in glasses to be served, tilt it in muffin pan to give an angle effect
- Refrigerate till set
For Mango Panna Cotta Layer
- Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
- In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)
- Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely
- Cool for 2-3 minutes.
- Add mango puree to the cream gelatin mixture and mix very well.
- Pour the mixture in the same glasses where coconut milk panna cotta is already set.
- Refrigerate till set.
