Mango Coconut Panna Cotta and Cafe Campagne


  • 1 cup Mango Puree
  • 4 tbsp mango juice/orange juice
  • 1 cup coconut cream (see note below)
  • 1 cup half and half
  • 1/2 cup plain yogurt
  • 12 whole cardamom pods
  • 1 cup sugar
  • 1 1/2 packet powdered gelatin (1.5 tbsp)

Method(How to Cook)

Sprinkle gelatin over the juice in a small cup and keep aside to soften the gelatin.

In a non-reactive pan, combine the half and half, sugar, coconut milk and cardamom pods and cook on medium heat stirring frequently till the liquid is heated through but not boiling. Remove from the stove and discard the cardamom pods.

Add the softened gelatin and stir well till the gelatin is completely dissolved.

In a separate bowl, whisk the yogurt and mango puree well to combine. Add this mixture to the prepared cream mixture and whish well.

Pour into 8 individual ramekins and chill in the refrigerator for about four hours or till set. Serve with Raspberry Coulis (below).

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