Coconut panna cotta with mango & ginger nuts
- Preparation and cooking time
- plus at least 3 hrs chilling
- Serves 6 - 8
- 2 x 400ml cans full-fat coconut milk
- 60g golden caster sugar
- 200ml double cream
- 4 leaves of gelatine
- 10 ginger nut biscuits
- 400g can mango slices, or sliced fresh mango
- 1 lime, zested
- STEP 1
Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn’t catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
- STEP 2
Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
- STEP 3
Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
- STEP 4
Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
- STEP 5
Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.