Coconut panna cotta with caramelised mango
- Preparation and cooking time
- Total time
- + overnight chilling
- Easy
- Serves 6
Skip to ingredients
- 5 gelatine leaves
- 500ml double cream
- 400ml tin coconut milk
- 75g golden caster sugar
- 3 Alphonso or other small mangoespeeled
- 4-6 tbsp caster sugar
- a handful toasted coconut shavings
Method
step 1
Put the gelatine leaves in a bowl, cover with cold water and leave to soak for 5-10 minutes.
step 2
Heat the double cream and coconut milk in a pan to just below boiling point. Add the sugar and whisk until dissolved.
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.
step 4
Dip each pudding basin into a bowl of hot water, loosen the edges and turn each panna cotta out onto a plate.
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.
