Toasted Coconut Panna Cotta With Mango Sauce / My Version

INGREDIENTS

1 teaspoon unflavored gelatin powder • 1 ½ tablespoons cold water • 1 cup heavy cream, divided • 1 cup plain whole-milk yogurt • 1 teaspoon pure vanilla extract • ⅓ cup sugar, plus 1 tablespoon

METHOD

In a small bowl, sprinkle the gelatin on 1 ½ tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve. Meanwhile, in a medium bowl, whisk together ½ cup of the cream, the yogurt, vanilla extract. Heat the remaining1/2 cup of cream and the ⅓ cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
Mango curd in a pot on medium I chopped mangoes Added sugar depending on how sweet mango is Squeeze of lemon Allows mango to soften added ½ teaspoon corn flour
Sprinkled toasted coconut on top U can add toasted coconut to panna cotta as well.
when removing from mould , you can add the mould in some hot water to soften side to release the panna cotta

INFO & TIPS

I doubled the recipe to get this size panna cotta

you can use any fruit as desired for the curd . I used mangoes as it is in season

POSTED ON

23 Jan 2019

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