Coconut panna cotta with mango

4 servings

20 minutes

Recipe from Atlantica Seafood restaurant.

Energy value per serving

• Calories: 361.7
• Proteins: 3.7g
• Fats: 22.8g
• Carbohydrates: 34.7g

Ingredients

• Coconut milk: 600 ml
• Jerusalem artichoke syrup: 60 ml
• Agar-agar: 6 g
• Mango puree: 260 g
• Passion fruit puree: 190 g
• Cornstarch: 10 g
• Mango: 60 g

Cooking steps

1. Pour coconut milk and 40 milliliters of Jerusalem artichoke syrup into a saucepan.

   Required ingredients:

   • Coconut milk: 600 ml
   • Jerusalem artichoke syrup: 60 ml

2. Put on the fire and bring to a boil.

3. Add agar-agar.

   Required ingredients:

   • Agar-agar: 6 g

4. Stir and remove from heat.

5. Blend with an immersion blender and pour into dessert cups.

6. Send to the refrigerator.

7. While the panna cotta sets, prepare the tropical sauce.

8. Heat mango puree and passion fruit puree in a saucepan.

   Required ingredients:

   • Mango puree: 260 g
   • Passion fruit puree: 190 g

9. When the puree starts to simmer, add 20 milliliters of Jerusalem artichoke syrup and corn starch, and whisk actively.

   Required ingredients:

   • Jerusalem artichoke syrup: 60 ml
   • Cornstarch: 10 g

10. Cool the sauce.

11. Cut fresh mango into cubes.

    Required ingredients:

    • Mango: 60 g

12. Add to the cooled sauce and mix.

13. Pour the tropical sauce with fresh mango over the set panna cotta.