I have tried making Panna Cotta a couple of times. But this is one combo I have been meaning to try for a long time. As you know my family’s fondness for coconut based dishes and what’s not love about Mango :O . So before the King of fruit went into hibernation I decided to quickly whip up this dessert. It was a hit not only with the kids but surprisingly my husband who is not very fond of sweet stuff, also quite enjoyed it as it had a subtle sweetness instead of the overpowering ones which usually most desserts have. It is actually quite an easy recipe just that the setting process takes time. Do give it a try if mango and coconut is your thing :p .
For Garnish :
- 5-6 thin Mango slices
- 1-2 Tsp Coconut powder
- Coconut Tuile ( optional )
For the Coconut Layer :
- 400 ml Coconut cream
- 200 ml Cream
- 1/3 Cup Castor Sugar
- 1 Tsp Vanilla Extract
- 1 1/2 Tbs Gelatin
- 1/4th Cup warm water
For the Mango Layer:
- 350 ml Mango Puree
- 5-6 Tbs Castor Sugar
- 1/4 Cup water
- 1 Tbs Gelatin
- 3 tbs warm water
- In a saucepan put the coconut milks, cream , sugar and vanilla extract. On a medium heat keep stirring till the sugar dissolves. It does not need to come to a boil. Remove and keep aside
- Meanwhile in a bowl of warm water sprinkle the gelatin and mix well. Place it on a double boiler and keep stirring till all the crystals dissolve and you get a smooth consistency.
- Pour the gelatin into the coconut cream mix slowly while whisking with the other hand to ensure even spread of the gelatin.
- Take the jars or glasses in which you plan to serve and pour this mix a little more than half. Let it cool a bit and then cover with cling film and set in the fridge for 2-3 hours till it is firm to touch.
- To make the mango layer. Place the mango puree, water and sugar in a sauce pan. Again on low heat mix till the sugar dissolves completely. Remove and keep aside.
- Prepare the gelatin with 3 Tbs water in the same way as for the coconut layer.
- Mix the gelatin with the mango puree and stir well.
- Remove the serving jars/glasses from the fridge and top up with the mango mix. Refrigerate again for another 2-3 hours till it is set.
- Now garnish with single coconut tuile, sliced mangoes and sprinkle coconut powder before serving.
#In case you wish to serve it without a container then reverse the step. Make the mango layer first and then the coconut layer and set in a well greased ramekins. Before serving just dip it in warm water for sometime and gently loosen the panna cotta and remove on the serving plate.
#You can adjust the sweetness as per your liking and depending on the mangoes too.
# In pl;ace of mango slices you may serve it with Mango Coulis too.