Coconut Panna Cotta With Mango Salsa | Sanjeev Kapoor Khazana

An Italian set dessert made with coconut cream and served with mango salsa.

COCONUT PANNA COTTA WITH MANGO SALSA

Ingredients

1 cup coconut milk
1 cup coconut cream
2 cups fresh cream
½ cup powdered sugar
1 tablespoon gelatin
Mango salsa
1 cup chopped mango
1 tablespoon lemon juice
1 fresh jalapeno, chopped
6-8 fresh mint leaves

Method

1. Heat fresh cream in a small deep non-stick pan. Add coconut milk and coconut cream, mix and cook for 1-2 minutes. Add powdered sugar, mix and cook for 1-2 minutes.
2. Take gelatin in a small microwave proof bowl. Add 2-3 tablespoons water and set aside for 2 minutes. Heat the bowl in microwave for 10 seconds.
3. Add bloomed gelatin to coconut milk mixture, mix and bring to boil. Strain the coconut mixture into another bowl and keep aside for 5-10 minutes.
4. To prepare mango salsa, combine mango, lemon juice, jalapeno and torn mint leaves in another bowl and mix well.
5. Put some mango salsa into individual wine glasses, pour coconut milk mixture and put some more mango salsa on top. Refrigerate for 2 hours.
6. Serve chilled.

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Cuisine - Fusion

Course - Desserts

Dish - Desserts