Coconut Panna Cotta with Mango
Baking and Desserts • Italian
Description
Recipe from a popular seafood restaurant.
Ingredients
- Coconut Milk 20 fl oz
- Jerusalem Artichoke 0 fl oz
- Agar-Agar 0 oz
- Mandarin Puree 10 oz
- Passion Fruit 5 oz
- Corn Starch 0 oz
- Mango 0 oz
Step-by-Step Guide
Step 1
Pour the coconut milk and 40 milliliters of yacon syrup into a saucepan.
Step 2
Place over heat and bring to a boil.
Step 3
Add agar-agar.
Step 4
Stir and remove from heat.
Step 5
Blend with an immersion blender and pour into dessert cups.
Step 6
Place in the refrigerator.
Step 7
While the panna cotta is setting, prepare the tropical sauce.
Step 8
Heat the mango puree and passion fruit puree in a saucepan.
Step 9
When the puree starts to gently come to a boil, add 20 milliliters of Jerusalem artichoke syrup and corn starch, and whisk actively.
Step 10
Cool the sauce.
Step 11
Dice the fresh mango.
Step 12
Add to the cooled sauce and mix well.
Step 13
Pour the tropical sauce with fresh mango into the chilled panna cotta served in dessert cups.
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