Mango jelly and coconut panna cotta

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.

Mango jelly and coconut panna cotta

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.

Mango jelly and coconut panna cotta

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 7 hours, 30 minutes

Yield: Serves 8 (or more)

Mango jelly and coconut panna cotta

Ingredients

    For the mango jelly
  • 2 ripe mangoes
  • ¼ cup caster sugar
  • 1 & 1/4 cups water
  • 1 tablespoon gelatine powder
  • 2 tablespoons hot water
  • For the coconut panna cotta
  • 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

  1. 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.
  2. 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.
  3. Place the gelatine powder into a small bowl and add the hot water. Whisk well until the gelatine dissolves.
  4. 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.
  5. 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.
  6. Place the gelatine powder into a small bowl and add the hot water. Whisk well until the gelatine dissolves.
  7. 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.
  8. 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

http://www.offthespork.com/2012/01/mango-jelly-and-coconut-panna-cotta/