Mango Coconut Panna Cotta
Panna cotta sounds fancy but it's mostly warming cream, stirring in gelatine, and waiting. The mango and coconut give it a tropical lean that suits a summer night. Make it the day before so it has time to set.
Ingredients
Makes 4 servings
- 600ml Coconut milk
- 400g Mango
- 80g Caster sugar
- 8g Agar agar powder
- 1¼ limes
Method
- Warm coconut milk and sugar in a saucepan over medium heat, whisking in agar agar powder. Bring to a gentle simmer for 2 minutes, stirring constantly, then pour into moulds.
- Refrigerate panna cotta for at least 2 hours until set.
- Blend mango with a squeeze of lime juice to make a sauce. Unmould panna cotta onto plates and spoon mango sauce over to serve.
Nutrition
Per serving: 448 kcal · 4.1g protein · 43.3g carbs · 31.9g fat