FeedingTheFiya

Spicy Coconut Mango Panna Cotta

Servings	Prep Time
6Servings	10Minutes

Cook Time

1Hour

Servings	Prep Time
6Servings	10Minutes

Cook Time

1Hour

Ingredients

Vanilla Bean Panna Cotta

Coconut Mango Sauce

Finishing the Plate

Instructions

Over medium heat, simmer the mangoes, water, salt, lemon juice and sugar until the mangoes break apart easily. Remove from heat when ready.
Allow the mixture to cool down a bit (10-20 minutes) and then transfer to a blender. Add in the coconut milk.
Blend until smooth. See notes for adjustments.
Optional but highly suggested: strain the mixture for a smooth texture. This will remove the fibrous bits. Place this in the fridge until it is cold.
Sprinkle the powdered gelatin over 2 tbsp of milk. Cut the vanilla pod in half (lengthwise) and scrape out the seeds.
Prepare an ice bath that your pot will fit in.
Throw your vanilla pod, seeds, cream, milk and sugar into a pot. Over medium heat, bring this mixture to a gentle simmer (this will take 5-7 minutes). Make sure to not boil this, milk burns easily.
When you see little bubbles, bring the heat down to low and mix in your gelatin.
When the gelatin has dissolved and the mixture is completely smooth, remove the vanilla pod and place your pot into the ice bath. Leave your mixture in the ice bath until it reaches room temp (5 minutes).
Pour your mixture into whatever serving containers you have. Be sure to grease the containers if you want to serve these unmolded. Cover with plastic wrap and place in the fridge for 6 hours but preferably overnight.
Run a knife or toothpick along the side of the Panna Cotta and place the container in hot tap water for 15-20 seconds. Invert the dessert onto a plate. Garnish and serve.

Recipe Notes

The Panna Cotta recipe base is adapted from Russ Parsons’ recipe here. He wrote an amazing article that breaks this dessert down.