Coconut is a flavour that works in harmony with mango and it's this partnership that comes alive in my Coconut Pannacotta with Caramelised Mango.
Cook time: 5 minutes + setting time
2 sheets titanium gelatine
1 cup coconut cream
1 cup cream
1 tablespoon sugar
2 mango, finely diced
½ cup coconut sugar
Make the Pannacotta:
Soak the gelatine sheets in a bowl of cold water until they soften.
Place the coconut cream, cream and sugar into a saucepan and place on a low heat - stir until the sugar dissolves and bringe the mixture slowly to just under boiling point.
Remove the pan from the heat. Take the soften gelatine sheets from the water - squeeze out the excess water and then drop into the cream mixture, stirring until dissolved.
Pour into 6 moulds (filled 3/4 full) and place in the frige to cool and set.
Make the Caramelised Mango:
Place the coconut sugar into a pan and put over a low heat. When you see the edges starting to melt and colour, give it a stir - it will melt quite quickly so keep your eye on it. When it has all dissolved, add a third of the diced mango - the mixture will initially harden but will slacken back into caramel. Add in the rest of the mango and stir well to ensure it's all be coated in caramel - cook for a minute and then set to one side to cool.
Top the pannacotta with a generous mound of caramelised mango and serve the excess in little sauce jugs so your guests can help themselves to more.
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