Coconut panna cotta with mango coulis

Our latest dessert is a fusion between the famous Italian dessert and that most southern Thai ingredient, coconut!

Ingredients:

500ml

200ml

30g

30g

9g

500g

Ingredients:

Coconut cream

Cream

White Sugar

Coconut Sugar

Gelatin Powder

Mango

Instructions:

1. Heat the coconut cream with both sugars in a saucepan on low heat until the sugar has completely dissolved.

2. Add the gelatin into the mix and turn off the heat. Pass the mixture through a sieve into a bowl. Let it cool for 5 minutes.

3. Add the cream into the mix and stir until everything is incorporated.

4. Carefully pour the mixture into 20 shot glasses ¾ way up and place the tray with the glasses in the fridge for 3 to 4 hours.

5. Peel and dice the mango and put it into a blender and blend until smooth. Once the panna cotta is chilled pour the mango puree over each one. Now is ready to serve.