Summer is here (well, almost), so we at Vada thought it would be a good idea to share this recipe for one of our favourite deserts. Panna cotta is a delicious set milk and cream dessert from Italy, but a few simple changes to the recipe can add a delicious tropical flavour.
This recipe makes enough for 4 people.
For the panna cotta
- 400ml coconut milk
- 300ml double cream
- 50g caster sugar
- the seeds from 1 vanilla pod or a teaspoon of vanilla essence
- 3 gelatine leaves
For the mango ice cream
- 1 large ripe mango
- 125g caster sugar
- 150ml double cream
Start by making the panna cotta.
Add the coconut milk and the cream to a heavy bottom pan, along with the vanilla and caster sugar. Slowly bring to the boil while gently mixing every few minutes. Once this comes to the boil take it off the heat and place the pan in a larger pan or bowl of cold water for 5-10 min.
Soak the gelatine leaves in cold water as per the instructions on the packet (this should be about 5 to 10 min). Rince out any excess water from the gelatine and then add to the mix, whisking it in. Simply pour the mixture into 4 dariole moulds or ramekins and leave in the fridge. These should take about 2 hours to set.
With these in the fridge move onto making the ice cream. Slice the mango in half along the stone on both sides. Scoop out the insides and cut into small pieces. Once you have done this to both halves, remove any of the leftover flesh with a sharp knife. Put all the mango and caster sugar into a pan and put it on the heat. Once the sugar runs clear and is at a good heat, place the mixture into a blender and blend to a smoothie-like consistency. Leave to cool.
Place the double cream into a bowl and beat with an electric hand whisk until it forms soft peaks. Reserve 4 teaspoons of the mango and then add the remainder to the whipped cream. Pour the mixture into your ice cream machine and leave to churn as per the manufacturer’s instructions (this should take about an hour). Once the mixing is done put it into a freezer proof container and place in the freezer to set. (If you don’t have an ice cream maker, try this method instead.)
Once the panna cotta has set, serve on a plate with two quenelles of ice cream. Swipe a teaspoon of the mango mixture on top of the panna cotta and add a leaf of fresh mint if you have it.