Coconut Panna Cotta with Mango Salad
I had most of a can left of coconut cream from making cha bo the other day and didn’t know what to do with it. So I found this recipe amongst my magazine tear outs and it seemed to have everything we had in the house.
Hamsley and are are obsessed with fresh mangoes lately. I have been cutting them up after dinner for our dessert. Nothing like the smell of mangoes filling the house.
You are meant to use equal quantities of the coconut cream and cream but since I was a bit short on coconut cream, I topped it up with normal cream. It tasted fine, I was worried it would be too sweet, but we both really enjoyed it. I know it’s good with Hamsley raves on about it!
Coconut Panna Cotta with Mango Salad
Pete Evans
2 vanilla beans (I used two teaspoons of vanilla bean paste)
450ml coconut cream
450ml cream
¾ cup (175g) caster sugar
3 gold-grade gelatine leaves
Mango Salad:
1/3 cup (75g) caster sugar
1/3 cup (80ml) water
1 lime, rind shredded, juiced
3 medium (1.2kg) mangoes, thinly sliced
1. Split the vanilla beans lenthways and scrape out the seeds. Place the beans and seeds in a medium saucepan with the coconut cream, cream and sugar. Heat gently, stirring, until cream mixture is just below boiling point. Remove from heat.
2. Soak the gelatine leaves in cold water to soften.
3. Squeeze out any excess water from the gelatine leaves. Add to the hot cream mixture and whisk until dissolved.
4. Strain the cream mixture, divide among eight 1-cup (250ml) serving glasses. Cover; chill for 4 hours or overnight until set.
5. Mango Salad: Meanwhile, combine the sgar and water in a small saucepan and stir over low heat until sugar dissolves. Add the lime rind and bring to the boil, then simmer for 5 minutes. Remove from heat and stir in the lime juice; cool. Just before serving, combine the lime syrup and the sliced mango.
Serve panna cotta topped with the mango salad.
*not suitable to freeze or microwave
Serves 8.
shez
I’m so happy that mango season is here! Just the smell of them makes me feel summery! Coconut pannacotta sounds delish.
leaf (the indolent cook)
Such delicious tropical flavours! You’ve just reminded me I still have a mango in the fridge, too. 😀
Winston
Woo-hoo! I love Mangoes anything too! SO glad that they’re in season now. And thanks for this recipe, I love how it’s using all ingredients that I’ve already got in my pantry. Wee-hee… Can’t wait to make this =D
Michelle chin
sigh i always do not know what to do with leftover coconut cream! now i do!
Nic@diningwithastud
What a perfect time of year with all these mangoes 🙂 coconut is my fave!
Vien @ We Dare Food
ooohh.. this reminds me of my holidays in Thailand!! 😀
Lisa @ Blithe Moments
This is one of my favourite desserts but I haven’t had it in ages, must get it out again!
Esz
Mmm that looks pretty amazing! Mangoes are awesome right now. Hard not to buy an entire box of them from the vic markets ;-P
NiCNAC
Now i got an idea for Christmas dessert!
Ashley
Oooh, how fresh looking! My family’s crazy about mangos at the moment, buying them by the boxload from the market at the moment 🙂 Will have to give this a go!
penny aka jeroxie
hooray for mango season!!
anh@anhsfoodblog.com
A wonderful recipe showcasing mangoes. Love it.
Adrian (Food Rehab)
LIKE! You know how I luuurrve ma creamy desserts. I can bathe in this. There. I said it.
Jennifer (Delicieux)
I love the smell of freshly cut mangoes too. Your panna cotta looks so good, and I love the mango salad on top. I’d love a bowl of this right now!
Thanh
I love mangoes too. Look forward to mango season and making this panna cotta. All my previous panna cotta attempts have been failures so I want to change that.