Coconut-Mango Panna Cotta
- - 30 min (+ 6 hours for refrigeration) - - 6 h 30 min - - 6 For the panna cotta - 1 can (398 mL) full-fat coconut milk (do not use a “light” variety) - 1
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Glass
- Plastic wrap
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Airtight container
- Spoon
- Can opener
Ingredients
- 1 can (398 mL) full-fat coconut milk (do not use a “light” variety)
- 1 tbsp (15 mL) of unflavoured powdered gelatin (1 pack)
- 1¼ cups (310 mL) Neilson 35% whipping cream
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 2 ripe mangoes, peeled and diced
- ¼ cup (60 mL) freshly squeezed orange juice
- ¼ cup (60 mL) water
- 2 tbsp (30 mL) sugar
- ½ vanilla bean, split lengthwise
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