INGREDIENTS:
- gelatine leaves 5
- double cream 500ml
- coconut milk 400ml tin
- golden caster sugar 75g
- Alphonso or other small mangoes 3, peeled
- caster sugar 4-6 tbsp
- toasted coconut shavings a handful
INSTRUCTIONS:
Put the gelatine leaves in a bowl, cover with cold water and leave to soak for 5-10 minutes.
Heat the double cream and coconut milk in a pan to just below boiling point. Add the sugar and whisk until dissolved.
Drain the gelatine leaves and squeeze out any excess water. Add to the hot cream and stir until completely dissolved. Divide the mixture between 6 × 150ml metal pudding basins or ramekins, cool then cover loosely with clingfilm and chill overnight until set.
Dip each pudding basin into a bowl of hot water, loosen the edges and turn each panna cotta out onto a plate.
Slice the cheeks off each mango and score the flesh in a crisscross pattern. Heat a non-stick frying pan over a medium-high heat. Dip the flesh side of each piece of mango into caster sugar and put, sugar-side down, in the hot pan and cook for about 1 minute until caramelised. Remove from the pan and serve with the panna cotta and some toasted coconut.
(Source: https://www.olivemagazine.com/recipes/coconut-panna-cotta-with-caramelised-mango/)
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