Panna Cotta with Silky Mango Sauce

A light and refreshing summer dessert that doesn’t take much time to create! The base is purely made from coconut milk and coconut cream so it is actually dairy free which makes it a nice thing to enjoy after a big weekend lunch! I used panna cotta moulds, however feel free to use whatever you have – cute glasses, small bowls and cups are all great and if you don’t feel like turn the panna cotta out of the moulds just dig into it with a spoon!

INGREDIENTS:

• 3 x gelatin leaves

• 540ml of coconut milk (approx. 2 cans)

• 270 ml coconut cream (approx. 1 x can)

• 70-80g white sugar (depending on how sweet you would like the panna cotta to be)

• 2 x mangoes (skin and seed removed)

• 1 x lime (juice and zest)

• 4 tbsp sugar

• Desiccated coconut

METHOD:

1. Place the gelatin into a bowl with cold water, pushing it down under the water til it becomes transparent and let it soak.

2. Place the coconut milk, coconut cream and sugar into a medium pot and bring to a simmer and stir through well so that the sugar melts. Remove from the heat and then immediately drain and add the gelatin leaves. Stir through the mixture well.

3. Lightly oil with a kitchen brush a very fine layer of oil into 6 panna cotta moulds or cups/glasses of some sort! Pour and divide the mixture into each mould or cup.

4. Allow to cool and place into the fridge for a minimum of 4 hours or until you see that the mixture is set.

5. While the panna cotta is setting, prepare the mango sauce. Place the mango fruit into a small pot along with the lime juice, zest and sugar. Bring to a boil, reduce to a simmer and cook for 10 minutes, stirring occasionally. Transfer to a processor and blend until completely smooth. Set aside and cool, then transfer to the fridge.

6. To serve, turn the panna cotta out of the moulds or cups that you have used – if it helps you might like to use a small palette knife around the edges or press lightly from the edge so that the panna cotta is released.

7. Serve on individual plates with a large serving of the sauce over the top. Sprinkle with the coconut and enjoy!

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Recipe & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.