Mango Panna Cotta with Coconut Crumble

AuthorMeg's Kitchen
RatingDifficultyBeginner

Panna Cotta is a creamy, melt in your mouth Italian dessert which is beautiful and jiggly and has a very smooth mouth feel. Panna Cotta literally translates to ‘cooked cream’. The cream /+ milk mixture is cooked till slightly warm and then set using gelatine. The beauty of this dessert is it’s ease of making and versatility. There are soooo many gorgeous flvaour combinations once can make. That’s why, instead of making a simple panna cotta, I decided to share a Mango Panna Cotta made with coconut milk and served with a crunchy coconut crumble.

Share
Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins
Ingredients for the Panna Cotta
 ½ cup Coconut Milk
 ¼ cup Heavy Cream
 1 ½ tbsp Sugar
 ¼ cup Mango Puree
 1 tsp Gelatine Powder or Agar Agar Powder
 1 tbsp Water
Ingredients for the Coconut Crumble
 10 g Flour
 25 g Cold Butter
 25 g Desiccated Coconut
 25 g Castor/ Powdered Sugar
Panna Cotta
1
  1. In a small bowl, add 1 tbsp water to the gelatine, and rest aside for 10 minutes.
  2. Mix together coconut milk, cream and sugar in a pan.
  3. Gently heat this mixture, without boiling it. Heat till you see slight vapours escaping from the cream and the sugar has melted.
  4. If at any point the mixture heats up too much, bring it off the heat and continue heating after
    1-2 minutes.
  5. Bring the pan off heat, add mango puree and combine well.
  6. Add the bloomed gelatine to the mixture and mix till it’s completely combined.
  7. You can sieve the mixture if needed.
  8. Lightly coat 2 ramekins with oil and brush off the excess of oil.
  9. Pour the panna cotta mixture into the ramekins and chill for minimum of 8 hours to overnight, covered with cling wrap or aluminum foil.
  10. To unmould the panna cotta, place the ramekin in a bowl of slightly warm water for 30-45 seconds, loosen up the edges using a knife and unmould.
  11. Garnish with crumble and serve cold!!

Mango Panna Cotta with Coconut Crumble

Coconut Crumble
2
  1. Preheat the oven to 180 degrees Celsius.
  2. Mix together in a bowl the coconut, sugar and butter.
  3. Crumble the butter into the dry ingredients using your fingers till the entire mix is like crumbly sand.
  4. Place the mixture on a lined tray and bake for 10-15 minutes or until the crumble with light brown in colour.
  5. Remove, cool completely and break into chunks and use.
NOTES
3
  • You can use 100% cream and no milk for this recipe.
  • For vanilla panna cotta, use vanilla beans.
  • You can use 50% heavy cream and 50% milk.
  • Adjust the quantity of gelatine or agar agar based on the thickness of liquids used.
  • The coconut crumble is optional.
  • For using other setting agents, refer to the internet to see conversions.
  • My recipe uses 1 tsp gelatine for 1 cup liquid.
Category, , , , , , , Cuisine

Live Facebook Video: Mango Panna Cotta with Coconut Crumble

Follow us on: Instagram

Ingredients

Ingredients for the Panna Cotta
 ½ cup Coconut Milk
 ¼ cup Heavy Cream
 1 ½ tbsp Sugar
 ¼ cup Mango Puree
 1 tsp Gelatine Powder or Agar Agar Powder
 1 tbsp Water
Ingredients for the Coconut Crumble
 10 g Flour
 25 g Cold Butter
 25 g Desiccated Coconut
 25 g Castor/ Powdered Sugar

Directions

Panna Cotta
1
  1. In a small bowl, add 1 tbsp water to the gelatine, and rest aside for 10 minutes.
  2. Mix together coconut milk, cream and sugar in a pan.
  3. Gently heat this mixture, without boiling it. Heat till you see slight vapours escaping from the cream and the sugar has melted.
  4. If at any point the mixture heats up too much, bring it off the heat and continue heating after
    1-2 minutes.
  5. Bring the pan off heat, add mango puree and combine well.
  6. Add the bloomed gelatine to the mixture and mix till it’s completely combined.
  7. You can sieve the mixture if needed.
  8. Lightly coat 2 ramekins with oil and brush off the excess of oil.
  9. Pour the panna cotta mixture into the ramekins and chill for minimum of 8 hours to overnight, covered with cling wrap or aluminum foil.
  10. To unmould the panna cotta, place the ramekin in a bowl of slightly warm water for 30-45 seconds, loosen up the edges using a knife and unmould.
  11. Garnish with crumble and serve cold!!

Mango Panna Cotta with Coconut Crumble

Coconut Crumble
2
  1. Preheat the oven to 180 degrees Celsius.
  2. Mix together in a bowl the coconut, sugar and butter.
  3. Crumble the butter into the dry ingredients using your fingers till the entire mix is like crumbly sand.
  4. Place the mixture on a lined tray and bake for 10-15 minutes or until the crumble with light brown in colour.
  5. Remove, cool completely and break into chunks and use.
NOTES
3
  • You can use 100% cream and no milk for this recipe.
  • For vanilla panna cotta, use vanilla beans.
  • You can use 50% heavy cream and 50% milk.
  • Adjust the quantity of gelatine or agar agar based on the thickness of liquids used.
  • The coconut crumble is optional.
  • For using other setting agents, refer to the internet to see conversions.
  • My recipe uses 1 tsp gelatine for 1 cup liquid.

Notes

Mango Panna Cotta with Coconut Crumble
IngredientsDirections
This entry was posted in . Bookmark the permalink.
Meg's Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

Call Now