I am somewhat alive but barely. For a week, I have been on a losing battle with my nose. I have been sick for the whole week. I can’t wait until the weather gets warmer. For some reasons I thought the Daring Bakers was due on the 21st. That shows how much I update on different stuff. This month’s theme was hosted by Mallory from a Sofa in the Kitchen. I tried panna cotta only once before so I couldn’t wait to try this again.
I promised, here is the recipe from my valentine’s panna cotta.
Coconut Panna Cotta with a Mango Puree
(Base recipe based on David Lebovitz’s Perfect Panna Cotta Recipe)
4 Cups of Heavy Cream
1/2 Cup of Sugar
2 Tsp of Vanilla
2 Packets of Powdered Gelatin
6 Tbs of Cold Water
*I added 1/4 Cup of Coconut Milk
- Bring the heavy cream, coconut milk, and sugar to a boil and ensure the sugar is well dissolved. Once the sugar is fully incorporated, remove from the heat. Add the vanilla after the mixture is removed from the heat.
- While that is cooking, pour the gelatin into the cold water and let it sit for 5 minutes in a large bowl.
- Once the gelatin blooms, pour the cream mixture into the bowl and mix well.
- Pour the panna cotta into prepared pans (I brushed a light layer of oil to prevent sticking)
- Let it sit for at least 4 hours if not overnight.
- Unmold the dessert and serve with a mango puree
1 Package of thawed Mangos (about 2 Mangos if you are using fresh)
1/2 Cup of Sugar (If you are using fresh, I would adjust the sugar depending on how ripe)
- Blend the mangoes with the sugar