Coconut Panna Cotta with Mango

Name: Coconut Panna Cotta with Mango
Total time: 32400 s
Yield: 6 pudding molds or 3 glass cups
Ingredients: 1 1/3 cups heavy cream (320 ml); 1/3 cup coconut liqueur (such as Batida de Coco) (80 g); 1/4 cup plus 1 tablespoon sugar (55 g); 2 teaspoons powdered gelatin (6 g); 1 ripe mango; 2 teaspoons powdered gelatin (6 g); 1 –2 tablespoons coconut milk (optional, to make the texture smoother); Reserve a few mango cubes for garnish; leaves Mint; Chocolate shavings (optional); 1 sprinkle of shredded coconut

Ale_Dietro le Quinty @aledietrolequinty

Provincia di Milano

My partner gave me a "Cooking Experience" at Villa Crespi, Chef Cannavacciuolo's restaurant. The chefs showed us three recipes, including a panna cotta. I loved it. In the original version, they used coffee (partly as a granita and with gelatin). In my version, I used mango instead of coffee.

Ale_Dietro le Quinty @aledietrolequinty

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Ingredients

9 hours chilling

6 pudding molds or 3 glass cups

For the coconut liqueur panna cotta
1 1/3 cupsheavy cream (320 ml)
1/3 cupcoconut liqueur (such as Batida de Coco) (80 g)
1/4 cupplus 1 tablespoon sugar (55 g)
2 teaspoonspowdered gelatin (6 g)
For the mango jelly
1ripe mango
2 teaspoonspowdered gelatin (6 g)
1–2 tablespoons coconut milk (optional, to make the texture smoother)
For decoration
Reserve a few mango cubes for garnish
leavesMint
Chocolate shavings (optional)
1sprinkle of shredded coconut

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Steps

9 hours chilling

1

Start with the panna cotta. Heat the heavy cream with the coconut liqueur and sugar. Add the gelatin, previously softened in cold water and ice and squeezed out. Pour into pudding molds and refrigerate for 6 hours. If you want to use glass cups and create a slanted effect (like in the photo), use small bowls lined with aluminum foil to hold the glass at an angle.
2

After 6 hours, scoop out the mango flesh (set aside a few cubes for garnish) and blend it with an immersion blender. For a smoother texture, add 1 or 2 tablespoons of coconut milk. Take 1 tablespoon of the mango puree, warm it slightly in a small saucepan, and add the gelatin, previously softened in cold water and ice and squeezed out. Mix well and let cool. Then add it to the blended mango and mix thoroughly.
3

Add the mango mixture to the molds. If you used glass cups, keep them tilted. Let set in the refrigerator for about 3 hours. Alternatively, you can place them in the freezer for about 30 minutes.
4

When ready, garnish with mango cubes, mint leaves, a sprinkle of shredded coconut, and chocolate shavings (optional).
5

Note: To reduce chilling time, you can place the molds in the freezer for about 30–40 minutes.