L

L

o

o

a

a

d

d

i

i

n

n

g

g

.

.

.

.

.

.

Paella dish

Indian stew with paneer cheeseIndian cuisine

Paella dish

CevapciciSerbian cuisine

Paella dish

DymlyamaUzbek cuisine

Paella dish

KoldunyBelarusian cuisine

Paella dish

Sturgeon in Pomegranate SauceGeorgian cuisine

Paella dish

Ramen with minced porkPan-Asian cuisine

Paella dish

Icelandic Vinarterta CakeIcelandic cuisine

Paella dish

Riga vatrushkaLatvian cuisine

Paella dish

Japanese Tonkatsu Pork CutletJapanese cuisine

Paella dish

Chicken liver in sour creamRussian cuisine

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

Similar recipes