Mango jelly and coconut panna cotta
People are funny. Melbourne was pretty hot during the first couple of days of 2012. Admittedly, 40°C is fairly warm, but… it’s Melbourne. Summers get hot. Anyone who lives here knows that several 40°C days occur each summer – it’s not a new occurrence or anything unusual. Yet when they happen, it’s all anyone can talk about. Note that I include myself in that – I’m not saying that I’m any better. See? I’m talking about it right now! Oh no, I’m part of the problem!
But back to the heat (ha): when it’s going to be that hot, you need to be prepared. For example, when the temperatures start to reach the mid-30s, I don’t turn the oven on. But what to do when I need to prepare a dessert? Easy – something chilled like this mango jelly and coconut panna cotta is perfect. Minimal cooking and effort required, ensuring that the house and I both stay cool.
I love the flavour of mango and coconut together – so tropical – so I decided to combine them with a layer of jelly and a layer of panna cotta. It’s a really easy dessert which I’ve made a couple of times this summer already. I’ve prepared it in individual disposable glasses to take to parties, as well as in a mould, as you see here.
If you want distinct layers, you have to be patient and let the jelly set first. But if the jelly hasn’t quite set enough, it’s not the end of the world. The panna cotta just mixes in a little – it’s not quite as pretty, but it still tastes the same.
If you’re not a mango fan, you could of course make a different kind of fruit jelly. Or just skip the jelly altogether – the coconut panna cotta is pretty delicious on its own.
Ingredients
- 2 ripe mangoes
- ¼ cup caster sugar
- 1 & 1/4 cups water
- 1 tablespoon gelatine powder
- 2 tablespoons hot water
- 1 x 600ml thickened cream
- 1 x 400ml can coconut cream
- 1/3 cup caster sugar
- 1 teaspoon vanilla bean paste / vanilla extract
- 1 tablespoon gelatine powder
- 2 tablespoons hot water
Instructions
- Cut the cheeks of the mangoes and peel the skin off. Place the mango, sugar and water into the jug of a blender and blend until smooth.
- Strain the mango mixture through a sieve into a saucepan. Place it over medium heat and cook, stirring, until it’s heated through and the sugar is all melted.
- Place the gelatine powder into a small bowl and add the hot water. Whisk well until the gelatine dissolves.
- Add the gelatine mixture to the mango mixture and stir to combine. Divide the mixture into individual moulds or into a large jelly mould. Cover and place into the fridge for 2-3 hours, or until almost set.
- When the mango jelly is almost set, prepare the coconut panna cotta by adding the cream, coconut cream, sugar and vanilla into a saucepan. Place on medium heat and cook until heated through, or until the sugar is all melted.
- Place the gelatine powder into a small bowl and add the hot water. Whisk well until the gelatine dissolves.
- Add the gelatine powder into the cream mixture and stir to combine. Pour the mixture on top of the already prepared mango jelly. Cover and place in the fridge for 4-6 hours, or until fully set.
- To serve, turn out on to a serving plate if using a big mould (try dipping the mould in hot water to loosen the jelly and panna cotta before turning out). Alternatively, if using individual glasses, leave in the glasses and top with fresh diced mango.
Notes
Roughly adapted from taste.com.au
leaf (the indolent cook)
January 5, 2012 @ 10:23 pm
Well, after all this time I’m still yet to adapt to the occasional 40-degree day. Too hot! A cool dessert like this would certainly help me cope, though. 😉
Agnes
January 10, 2012 @ 10:10 pm
I love the heat, so I don’t mind the 40 degree days. 😀 I’m not so well adapted to warm and humid – so Melbourne heat is perfect for me!
Hannah
January 6, 2012 @ 3:23 pm
BFF, you’ve never been anything but cool. I’m going to hug you SO HARD tomorrow.
Agnes
January 10, 2012 @ 10:10 pm
I am the coolest of the cool. 😉
Megan
January 6, 2012 @ 4:07 pm
These look beautiful! I love the layers and patterned moulds. 🙂
Agnes
January 10, 2012 @ 10:13 pm
Thanks Megan! 🙂
msihua
January 7, 2012 @ 3:07 pm
You’re so hot right now 😛 I’m hot!!
Agnes
January 10, 2012 @ 10:14 pm
Heh heh heh. We’re all so hot right now!
Winston
January 8, 2012 @ 3:34 am
Oh my gosh… This is AMAZING, Agnes. I love everything about this from the flavours, to the colours, to the jelly mould that you used. So perfect. Definitely saving this for parties, am sure that your panna cotta will get people excited. Thanks for sharing! =D
Agnes
January 10, 2012 @ 10:18 pm
Thanks Winston. Hope you try it – it’s a goodie 😀
EatPlayShop
January 10, 2012 @ 5:10 pm
That looks awesome! The mango and coconut combo is one of my all time favourites. I always hold my breath as I un-mold a dessert from its jelly mold and hope they turn out looking as nice as this!
Agnes
January 10, 2012 @ 10:18 pm
Haha, the mold was a cheapie and I wasn’t sure if it was going to come out cleanly – was very happy that it did! 🙂
Patty
June 13, 2012 @ 8:48 am
Do you have any idea where I can purchase patterned silicone moulds?! Thank you~
Sanski
June 14, 2012 @ 3:14 am
I followed this recipe and made the panacotta and it truely was delicious!
It’s so simple and so good!