4g fibreper serving
7g proteinper serving
Mango & Coconut Panna Cotta
Trembling domes of ivory coconut cream pooled in vivid golden mango, scattered with sharp green lime zest and the odd shard of toasted coconut.
Ingredients
Serves 4- 400 mlcoconut cream
- 200 mldouble cream
- 50 gcaster sugar
- 9 gpowdered gelatine
- 3 tbspcold water
- 1 tspvanilla extract
- 400 gripe mango flesh (about 2 mangoes), roughly chopped
- 1 tbsplime juice
- 1 tbspicing sugar
- Finely grated zest of 1 lime (about 2 g), optional (optional)
Method
- Sprinkle the gelatine over the cold water in a small bowl and leave to bloom for 5 minutes; it should look spongy and swollen.
- Warm the coconut cream, double cream and caster sugar in a saucepan over medium heat, stirring gently for 3-4 minutes until the sugar has fully dissolved and the mixture is steaming. Do not let it boil.
- Pull the pan off the heat, stir in the vanilla, then add the bloomed gelatine and stir for a minute or so until completely dissolved with no specks remaining.
- Strain into a jug and divide between four serving glasses, allowing room for the coulis. Cool for about 30 minutes, then refrigerate for at least 4 hours, ideally overnight, until set with a gentle wobble.
- Blitz the mango flesh with the lime juice and icing sugar in a blender until completely smooth and glossy, around 30 seconds. Pass through a sieve for a silky finish.
- Spoon the smooth mango coulis over the panna cottas in their glasses. Finish with the optional lime zest if using.
Per serving
- kcal
- 698
- protein
- 7.2g
- fibre
- 3.6g
- carbs
- 39g
- fat
- 56.2g
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