Coconut Panna Cotta with Caramelised Mango
Panna cotta is a classic Italian pudding made with cream, milk and sugar. It is a fairly easy-to-make dessert that complements many types of fruits perfectly. The subtle flavours of coconut comes through brilliantly, and the mango makes a great partner-in-crime.
There is something that speaks Thai about this dessert, despite its European heritage. If blindfolded, it will be no different from biting into Thai Coconut Pudding. With the mango slice, one would be forgiven if blue seas and white sands of Phuket comes to mind.
If you are planning a dinner, this would be a lifesaver. It can be made the day before, thus saving you more time to fret over the main course instead.
Coconut Panna cotta with Caramelised Mango
From BBC Olive Magazine
5 gelatine leaves
500ml double cream
400ml tin coconut milk
75g golden caster sugar
3 Alphonso or other small mangoes, peeled
4-6 tablespoons caster sugar
a handful toasted coconut shavings
Put the gelatine leaves in a bowl, cover with cold water and leave to soak for 5-10 minutes.
Heat the double cream and coconut milk in a pan to just below boiling point. Add the sugar and whisk until dissolved.
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 x 150ml metal pudding basins or remekins, cool then cover loosely with clingfilm and chill overnight until set.
Dip each pudding basin into a bowl of hot water, loosen the edges and turn each panna cotta out onto a plate.
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.