Mango & Coconut Panna Cotta

• 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

1. 1Sprinkle the gelatine over the cold water in a small bowl and leave to bloom for 5 minutes; it should look spongy and swollen.
2. 2Warm 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.
3. 3Pull 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.
4. 4Strain 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.
5. 5Blitz 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.
6. 6Spoon 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