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Coconut panna cotta with mango

4 servings

20 minutes

Recipe from Atlantica Seafood restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

361.7

kcal

3.7g

grams

22.8g

grams

34.7g

grams

Ingredients

4servings

600

ml

Jerusalem artichoke syrup

60

ml

6

g

260

g

Passion fruit puree

190

g

10

g

60

g

Cooking steps

1
Pour coconut milk and 40 milliliters of Jerusalem artichoke syrup into a saucepan.
Required ingredients:
1. Coconut milk: 600 ml
2. Jerusalem artichoke syrup: 60 ml

2
Put on the fire and bring to a boil.

3
Add agar-agar.
Required ingredients:
1. 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:
1. Mango puree: 260 g
2. 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:
1. Jerusalem artichoke syrup: 60 ml
2. Cornstarch: 10 g

10
Cool the sauce.

11
Cut fresh mango into cubes.
Required ingredients:
1. 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

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