Coconut Panna Cotta With Mango Ginger Nuts Recipes

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS

Steps:

• Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
• Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
• Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
• Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
• Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

COCONUT PANNA COTTA

Steps:

• Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
• Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
• Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
• Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
• Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

GINGER PANNA COTTA WITH MANGO

Steps:

• Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
• In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
• Stir until gelatin dissolves.
• Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
• Remove from heat, then allow to rest for 2 minutes so flavors can blend.
• Strain mixture into custard cups.
• When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
• Unmold, if desired; top each portion with a generous helping of fruit before serving.

COCONUT PANNA COTTA

Steps:

• Add 1/4 cup very cold water to a bowl. Sprinkle water with gelatin. Set aside to soften 5 minutes or so.
• Meanwhile, in a medium saucepan add Coconut Milk, sugar and salt. Stirring, bring to a boil. Remove from heat.
• Stirring, add gelatin mixture to Coconut Milk. Mix until gelatin is completely dissolved. Divide coconut milk mixture among custard cups and cool. Cover with plastic wrap and refrigerate until set, 4 hours or more, preferably overnight.
• Serve right from custard cups; or unmold by running a small knife around edges and dipping cups in hot water for 20 seconds.
• Invert cups onto plate and top with chopped, or puréed mango.

PANNA COTTA WITH GINGER SYRUP

Steps:

• Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
• In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
• Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
• To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn't, use knife tip to release panna cotta from bottom. Garnish with ginger syrup - warm, room temperature or cool - and a few grinds of pepper.