Name: Coconut panna cotta with mango rum coulis
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 300 millilitre thickened cream; 1 cup milk; 1/3 cup caster sugar; 2 teaspoon coconut essence; 2 1/2 teaspoon gelatine; 2 tablespoon just-boiled water; Mango rum coulis; 1 mango, peeled and sliced; 1 tablespoon caster sugar; 2 tablespoon rum; 1/2 cup water

Coconut panna cotta with mango rum coulis

Panna cotta has a tropical makeover with this recipe featuring coconut, rum and mango

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Serves 6

Prep

15M

Cook

Total

20M

Ingredients

300 millilitre thickened cream

1 cup milk

1/3 cup caster sugar

2 teaspoon coconut essence

2 1/2 teaspoon gelatine

2 tablespoon just-boiled water

Mango rum coulis

1 mango, peeled and sliced

1 tablespoon caster sugar

2 tablespoon rum

1/2 cup water

Method

1.Lightly grease 6 x 1/2 cup moulds. Arrange the moulds on a baking tray.

2.In a medium saucepan, combine cream, milk and sugar. Stir over low heat for 1-2 minutes until sugar dissolves. Stir in coconut essence.

3.Sprinkle gelatine into a jug with hot water. Whisk with a fork until dissolved. Blend into cream mixture. Pour mixture into prepared moulds. Chill, covered, overnight until set.

4.To make mango rum coulis; reserve several slices of mango to decorate the panna cottas. Heat a lightly greased large frying pan on high. Saute remaining mango and sugar for 1-2 minutes, stirring, until sugar dissolves.

5.Stir in rum. Bring to boil. Add water. Blend mango mixture in a food processor or blender until smooth. Cool.

6.Remove panna cotta from moulds and place onto serving plates. Serve drizzled with coulis and topped with reserved mango slices.

Mangoes should not be refrigerated until they are ripe. Once ripe, they can be stored in the fridge for a few days.
Note

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