Coconut panna cotta with mango
4 servings
20 minutes
Recipe from Atlantica Seafood restaurant.
Calories361.7kcal
Proteins3.7grams
Fats22.8grams
Carbohydrates34.7grams
1
Pour coconut milk and 40 milliliters of Jerusalem artichoke syrup into a saucepan.
- Coconut milk: 600 ml
- Jerusalem artichoke syrup: 60 ml
2
Put on the fire and bring to a boil.
3
Add agar-agar.
- 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.
- 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.
- Jerusalem artichoke syrup: 60 ml
- Cornstarch: 10 g
10
Cool the sauce.
11
Cut fresh mango into cubes.
- Mango: 60 g
12
Add to the cooled sauce and mix.
13
Pour the tropical sauce with fresh mango over the set panna cotta.
14
