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Italy, Europe · Panna Cotta

Coconut Panna Cotta with Lime Mango

Inspired by Thai mango sticky rice: a coconut-milk panna cotta topped with lime-tossed mango and toasted coconut for a tropical finish.

ServingsServes 2
Total cooking time27 min
Setting+ 4 h
DifficultyEasy
About servingsLeaf gelatine is usually made from pork or beef. For a vegetarian version, agar powder works but must boil with the cream for 2 minutes and gives a firmer texture.

Method

  1. Soak the gelatine leaves one by one in plenty of cold water for .

    Add in this stepLeaf gelatine 3.5 g

  2. Shake the can of coconut milk well to mix the solid cream with the liquid, then measure it. Put the coconut milk, cream, sugar and salt in a 16 cm saucepan and warm on medium-low heat for , stirring, until steaming and the sugar has dissolved. Do not let it boil.

    Add in this stepCoconut milk (unsweetened, canned) 160 mlDouble or heavy cream 80 mlCaster sugar 25 gSalt 1 pinch

    medium-low heat

  3. Turn off the heat, add the squeezed gelatine and stir until completely dissolved, then strain into a jug. Leave to cool for , stirring every 2 to 3 minutes; coconut fat rises easily, and without stirring you get a greasy layer on top.

  4. Divide the lukewarm cream between 2 × 120 ml glasses, cover and refrigerate for at least . It is ready when the centre just wobbles as you tilt the glass.

  5. Put the coconut in a dry 16 cm frying pan and toast on medium-low heat for , stirring constantly, until pale golden and fragrant. Tip it straight onto a plate to cool; left in the pan it burns quickly from the leftover heat.

    Add in this stepDesiccated coconut (unsweetened) 10 g

    medium-low heat

  6. Cut the mango into 1 cm dice and toss with a little lime zest, the lime juice and the honey. Spoon the mango over the set panna cottas and scatter with the toasted coconut and torn mint leaves.

    Add in this stepRipe mango flesh 160 gLime (zest and juice) ½Honey 1 tspMint leaves 3

Cook's tip

Use a rich coconut milk (about 17 to 24% fat) for the best flavour and a smooth set. If the mango is underripe and sharp, add a little more honey. Frozen mango works: thaw it and drain off the juice first.

Cooking it at camp

Set the panna cottas at home in lidded cups and carry them in an iced cooler. Dice the mango at the campsite and toss it with lime and honey; toast the coconut in a small pan over the burner or bring it ready-toasted.