Coconut Panna Cotta with Mango Sauce
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Silky-textured panna cotta with slightly tart sauce will refresh and cleanse the palate. Choose mangoes that are juicy and ripe. However, if you can't find them, add a bit more sugar while pur?ng the sauce.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 255 |
| pro | 5 g |
| total fat | 15 g |
| sat. fat | 13 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 5 mg |
| sodium | 38 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 16% |
| vit A | 30% |
| vit C | 35% |
| folate | 10% |
Suggested Recipes
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4 tsp (20 mL) unflavoured gelatin
1-1/2 cups (375 mL) milk
1 can (14 oz/398 mL) unsweetened coconut milk
1/3 cup (75 mL) granulated sugar
Mango Sauce:
2 mangoes, peeled, pitted and chopped
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) each lime juice and orange juice
Preparation:
In small bowl, sprinkle gelatin over 1/2 cup (125 mL) of the milk; let stand for 5 minutes.
Meanwhile, in saucepan, bring remaining milk, coconut milk and sugar to boil, stirring often. Stir in gelatin mixture and boil, stirring, for 1 minute. Strain through fine sieve. Pour into small dessert dishes. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Mango Sauce: In food processor, pur?together mangoes, sugar, lime juice and orange juice; press through sieve into small bowl. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon over panna cotta.
Meanwhile, in saucepan, bring remaining milk, coconut milk and sugar to boil, stirring often. Stir in gelatin mixture and boil, stirring, for 1 minute. Strain through fine sieve. Pour into small dessert dishes. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Mango Sauce: In food processor, pur?together mangoes, sugar, lime juice and orange juice; press through sieve into small bowl. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon over panna cotta.
Source
Canadian Living Magazine: September 2007
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