Mango Panna Cotta Recipe
coconut, pineapple, mixed berry, marcona almond
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Ingredients
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Panna Cotta Base
Method
Panna Cotta Preparation
- 1
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
- 2
Heat Coconut Milk and Cream
In a saucepan, combine coconut milk, heavy cream, and sugar. Heat over medium heat until the mixture is warm but not boiling.
- 3
Incorporate Gelatin
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Add vanilla extract and mix well.
- 4
Pour into Molds
Pour the panna cotta mixture into serving glasses or molds and refrigerate for at least 4 hours or until set.
- 5
Prepare Mango Sauce
While the panna cotta sets, prepare the mango sauce by blending fresh mango until smooth. Optionally, strain to remove fibers.
- 6
Serve
Once the panna cotta is set, remove from molds (if using) and top with mango sauce. Garnish with mixed berries and chopped marcona almonds.
