Mango and coconut panna cotta - Régilait
Soak the gelatin sheets in the very cold water. In a saucepan, mix the Monin coconut syrup, Régilait powdered milk and water. Bring to the boil, then add
Ingredients
- 30g of Régilait powdered milk
- 200g of Le Fruit de Monin coconut syrup
- 100g of Le Fruit de Monin mango syrup
- 100g + 60g of water
- 2 gelatin sheets
- 10g of Maïzena cornflour* *Maïzena is a trademark of the company UNILEVER France
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