Mango & Coconut Panna Cotta

Ingredients

• 400 ml coconut cream
• 200 ml double cream
• 50 g caster sugar
• 3 tsp powdered gelatine
• 3 tbsp cold water
• 1 tsp vanilla extract
• 2 ripe mangoes, peeled and flesh roughly chopped
• 1 tbsp lime juice
• 1 tbsp icing sugar
• 1 lime, zested, to serve

Method

1. Sprinkle the gelatine over the cold water in a small bowl and leave to bloom for 5 minutes — it should look spongy and swollen.
2. 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.
3. 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.
4. Pour the mixture through a fine sieve into a jug, then divide between 4 lightly oiled ramekins or pretty glasses. Cool to room temperature, then refrigerate for at least 4 hours, ideally overnight, until firmly set with a gentle wobble.
5. 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. Taste and add a touch more icing sugar if your mangoes need it.
6. To serve, either spoon the coulis straight over panna cottas in their glasses, or dip each ramekin briefly in hot water, run a knife around the edge and invert onto a plate. Pool the coulis alongside and finish with a flurry of lime zest.