Saturday, December 22, 2012

Coconut Pannacotta with Caramelised Mango

Traditional Christmas desserts can be quite heavy and more suited to cooler climes than here - so for weekend herb blogging I've taken advantage of the abundant supply of mango to make a lighter option that should fit in whatever the weather.

Coconut is a flavour that works in harmony with mango and it's this partnership that comes alive in my Coconut Pannacotta with Caramelised Mango.

coconut pannacotta with caramelised mango© by Haalo

Coconut Pannacotta with Caramelised Mango
Serves 6
Cook time: 5 minutes + setting time

2 sheets titanium gelatine
1 cup coconut cream
1 cup cream
1 tablespoon sugar
2 mango, finely diced
½ cup coconut sugar

Make the Pannacotta:
Soak the gelatine sheets in a bowl of cold water until they soften.

Place the coconut cream, cream and sugar into a saucepan and place on a low heat - stir until the sugar dissolves and bringe the mixture slowly to just under boiling point.

Remove the pan from the heat. Take the soften gelatine sheets from the water - squeeze out the excess water and then drop into the cream mixture, stirring until dissolved.

Pour into 6 moulds (filled 3/4 full) and place in the frige to cool and set.

Make the Caramelised Mango:
Place the coconut sugar into a pan and put over a low heat. When you see the edges starting to melt and colour, give it a stir - it will melt quite quickly so keep your eye on it. When it has all dissolved, add a third of the diced mango - the mixture will initially harden but will slacken back into caramel. Add in the rest of the mango and stir well to ensure it's all be coated in caramel - cook for a minute and then set to one side to cool.

coconut pannacotta with caramelised mango© by Haalo

To serve:
Top the pannacotta with a generous mound of caramelised mango and serve the excess in little sauce jugs so your guests can help themselves to more.

There's still time to join in with Weekend Herb Blogging this week - send your posts to
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1 comment

  1. It truly is the weather for pannacotta. Love the tropical / Southeast Asian inspiration here.


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