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Coconut Pannacotta with Mango Coulis & Caramelised Mango
MAKES: 6 • 40 MINUTES + OVERNIGHT SETTING TIME
Ingredients:
5 gelatine leaves
500mL thickened cream
400mL coconut milk
75g caster sugar
For the Mango Coulis:
3 ripe mangoes
2 tbsp fresh lime juice
1 tbsp caster sugar
For the Caramelised Mango:
1 tbsp coconut oil, plus extra for greasing ramekins
2 ripe mangoes, peeled and cut into 2 ½ centimetre thick slices
2 tbsp caster sugar
To Serve:
Coconut flakes, lightly toasted
Fresh mint leaves, chopped
Directions:
Place gelatine leaves in a bowl and cover with cold water. Leave to soak for 10 minutes.
Heat cream and coconut milk in a saucepan to just below boiling point. Add sugar and whisk until dissolved.
Drain gelatine leaves and squeeze out excess water. Add to hot cream mixture and stir until completely dissolved.
Lightly grease 6 x 150mL dariole moulds or ramekins with coconut oil. Divide cream mixture between the ramekins and set aside to cool. When cool cover loosely with clingfilm and refrigerate overnight to set.
Prepare Mango Coulis by peeling and cutting the flesh from the mangoes. Roughly chop the mango, then blend it in a food processor with lime juice and sugar until smooth. Pass purée through a fine sieve into a bowl. Refrigerate until ready to serve.
Prepare Caramelised Mango by heating barbecue or grill pan over high heat. Melt coconut oil and toss mango slices in melted oil. Place mango on grill and cook for 2-3 minutes or until lightly charred. Sprinkle over sugar and cook for a further minute or until caramelised.
To serve, dip the base of each ramekin in hot water to loosen the pannacotta, then invert onto serving plates. Spoon Mango Coulis onto the plates and add Caramelised Mango. Top pannacotta with toasted coconut flakes and chopped mint.