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  • Writer's pictureMarjorie Durand

Passion Fruit, Mango, and Coconut Panna Cotta

When you crave something sweet and refreshing, there is no need to wait for summer to eat a delicious tropical and exotic panna cotta!

This tasty passion fruit, mango, and coconut panna cotta has been inspired by @gaby_and_co and is perfect for dinner parties, friend brunches, or family gatherings.

It’s one of the easiest make-ahead desserts to make!

It comprises a coconut cream mixture, passion fruit and mango coulis, and fresh mint.



Ingredients for about 6 verrines (I used 9.5 cm ice cream cups):

Coconut cream:

  • 5 gelatin sheets (or 10 g powdered gelatin)

  • 400 ml double/heavy cream (30%)

  • 600 ml coconut cream

  • 100 g blond cane sugar + 2 sachets of vanilla sugar

  • 1 teaspoon vanilla

Tropical coulis:

  • 2 mangoes

  • 2 passion fruit

  • 2 tablespoons brown sugar

  • 1 pinch of vanilla powder

  • 1 pinch of cinnamon

  • Juice of half a lime

Decoration:

  • A few fresh mint leaves



Instructions:

Coconut cream (to realise the day before):

  1. In a bowl of icy water, hydrate the 5 gelatin sheets for about 10-15 minutes.

  2. In a saucepan, heat the cream with the vanilla and the two sugars until completely dissolved.

  3. Add the coconut cream, bring the mixture to a boil, and then turn off the heat.

  4. Spin the 5 gelatin sheets and add them to a small bowl. Pour a little of the cream/sugar mixture until the gelatin has completely melted in it. Then add it to the rest of the cream/sugar mixture while mixing.

  5. Pour into the verrines, let it cool, then set aside in the refrigerator overnight.

Tropical coulis (the next morning):

  1. In a blender, add the mangoes cut into pieces, the passion fruit, the sugar, the spices, and the lemon juice.

  2. Mix to obtain a smooth coulis. If it is too thick, you can add a little water.

  3. Pour the coulis over the verrines and put them back in the refrigerator for about 2 more hours, and serve.



Notes:

You can add a mint leaf on top as a decoration. For more indulgence, you can cut a mango into pieces and put it on top. Bon appétit!


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