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):
In a bowl of icy water, hydrate the 5 gelatin sheets for about 10-15 minutes.
In a saucepan, heat the cream with the vanilla and the two sugars until completely dissolved.
Add the coconut cream, bring the mixture to a boil, and then turn off the heat.
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.
Pour into the verrines, let it cool, then set aside in the refrigerator overnight.
Tropical coulis (the next morning):
In a blender, add the mangoes cut into pieces, the passion fruit, the sugar, the spices, and the lemon juice.
Mix to obtain a smooth coulis. If it is too thick, you can add a little water.
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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