Coconut Panna Cotta with Mango Salsa
This classic Italian dessert of cream gently set with gelatine is given a tropical twist by infusing the cream with coconut and topping with a zingy mango and p
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Cooking tools:
- Dariole mould
- Blender
- Fine-mesh sieve
- Saucepan
- Chef's knife
- Cutting board
- Microplane
- Kitchen scale
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Kettle
- Refrigerator
- Plate
Ingredients
- 450ml double cream
- 400ml (or buy 3 × 160ml tins) coconut cream
- 85g fresh coconut chunks roughly chopped
- a little to oil the tins sunflower oil
- 4 leaf gelatine sheets
- 100g golden caster sugar plus 1 tbsp to serve
- 2 large mangoes ripe
- 2 limes both juiced plus zest from 1
- 1 tbsp icing sugar
- 2 passion fruit ripe
- a handful to serve toasted coconut shavings if you like
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