Panna cotta with mango pulp and coconut cream
A dessert that brings the taste of summer all year round! Quality Food Panna Cotta with KARA Coconut Cream and Mango Pulp is the perfect way to add an exotic touch to your kitchen. Delicate, creamy, and full of flavor – perfect for any occasion when you want to surprise your guests with something special. Thank you for the recipe. deliciousdeliciously
Number of servings
4
Preparation time
30 min
Print recipe
INGREDIENTS
Mango panna cotta:
- 100 ml Alphonso mango pulp without added sugar QF Quality Food
- 200 ml Coconut cream 23-26% UHT KARA
- 200 ml of milk 3,2%
- 50 g of
- 2 teaspoons of gelatin + 3 tablespoons of water
- 1/2 vanilla pod
Panna cotta:
- 200 ml Coconut cream 23-26% UHT KARA
- 200 ml of milk 3,2%
- 100 ml of 30% whipping cream
- 40 g of
- 2 teaspoons of gelatin + 3 tablespoons of water
- 1/2 vanilla pod
- 70 g white chocolate (gluten-free)
Additionally:
- 200 ml Alphonso mango pulp without added sugar QF Quality Food
- Favorite fresh fruit for decoration
A METHOD OF PREPARING
- Pour cold water over the gelatin and set aside for 10 minutes.
- Heat the milk, Kara cream and sugar until it starts to boil.
- Split the vanilla bean and scrape out the seeds with the blunt side of a knife. Add the vanilla bean seeds and the bean to the heated milk and Kara cream. Remove from the heat and add the soaked gelatin. Remove the vanilla bean from the milk.
- Add the mango pulp and mix thoroughly. Let the mixture cool and pour into 200ml molds or cups, once it has set slightly. Refrigerate until set, about 1-1 1/2 hours.
- Prepare the second layer carefully, just add white chocolate instead of pulp.
- Pour the next slightly thickening layer only when the first one is completely set.
- Finally, pour the mango pulp over the panna cotta, smooth it out and decorate with, for example, fresh mango, coconut flakes and edible pansies.
