Coconut panna cotta

Serving size: 4
Preparation time: 20 minutes + resting
Cooking time: 30 minutes
Ingredients:

70ml double cream
35ml milk
60ml coconut milk
25g sugar
1 leaf gelatine (softened in cold water)
3 ripe mangoes
250g icing sugar
Juice of 2 lemons
500ml water
350g sugar
1 pineapple


Featured in:
January 2017

METHOD
Blend mangoes, icing sugar and lemon juice to a smooth puree. Place in an ice cream machine and churn. Freeze overnight.

Place cream, milk, coconut milk and sugar in a saucepan and simmer (Do not boil!)

Squeeze water from gelatine and add gelatine to coconut milk mix until all dissolved.

Place in moulds and chill in fridge for at least 4 hours (preferably overnight).

Bring water and sugar to boil in a pan and simmer for 15 minutes.

Peel and core pineapple, cut in quarters. Thinly slice one quarter of the pineapple and place on parchment lined baking tray.

Brush each slice with water and sugar mix and put in a preheated oven at 80 degrees to dry out.

Cut remaining pineapple into 8 pieces and add to remaining water and sugar mix and caramelise.

Turn out the panna cottas and arrange on plate with sorbet and pineapple.



Never miss a copy!

Big savings when you take out a subscription.

DOWNTOWN COMPETITION: YOUR GLORIOUS GARDEN IMAGESAre you proud of what you’ve accomplished in your garden or outside space during 2020 & 2021? Have you grown something amazing, built the perfect arbour, created a sumptuous lawn or a snug sunspot packed with beautifully planted pots? Did Downtown Garden Centre help – with the seeds, a fantastic new lawnmower, some luxury garden furniture or smart looking gravel or slate for walkways? You took a photograph... right!? In Spring 2022 we’ll be launching the Downtown Spring Magazine in conjunction with Lincolnshire Life Magazine and we’re looking for a wonderful front cover shot. T&Cs apply. To see full details of Terms and Conditions which apply to entries submitted for this competition go to: www.oldrids.co.uk/spring-garden-competition ... See MoreSee Less

1 week ago  ·