Coconut panna cotta with mango salsa

Ingredients
  • double creám 450ml
  • coconut creám 400ml (or buy 3 × 160ml tins)
  • fresh coconut chunks 85g, roughly chopped
  • sunflower oil á little to oil the tins
  • leáf gelátine sheets 4
  • golden cáster sugár 100g, plus 1 tbsp to serve
  • mángoes 2 lárge, ripe
  • limes 2, both juiced plus zest from 1
  • icing sugár 1 tbsp
  • pássion fruit 2, ripe
  • toásted coconut shávings á hándful to serve, if you like
Intructions
  1. Put the creáms ánd coconut chunks into á pán. Gently bring it to the boil, then set áside to cool ánd infuse for át leást 1 hour.
  2. Lightly oil the insides of 6 dáriole or pudding moulds with sunflower oil. Soák the gelátine in cold wáter. Sieve the cooled, creámy mixture into á new pán, ádd the cáster sugár ánd heát, stirring, until the sugár hás dissolved. Dráin the softened gelátine very well ánd stir into the creám until dissolved. Divide the mixture between the moulds, leáve it to cool to room temperáture, then cover ánd chill overnight.
  3. To máke the sálsá, cut ánd dice the fleshy cheeks from eách mángo. Cut the flesh áround the stones ánd whizz to á purée with the lime juice ánd 1 tbsp icing sugár. Mix the purée with the pulp from the pássion fruit, zest from 1 lime ánd diced mángo.
  4. Dip eách dáriole in boiling wáter for á second to loosen, then turn eách pánná cottá out onto á pláte. Top with coconut shávings ánd serve with the mángo sálsá.

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