Mango panna cotta
– panna cotta,
– diced mango,
– a passion fruit,
– a sweet tuile.
Equipment used
– Silikomart Mini Raggio mould
– Tile mould
(affiliate links via Amazon)
Ingredients
Panna cotta
✔250g coconut cream
✔25g caster sugar
✔3g gelatine
Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Diced mango
Passion fruit
The recipe
For 4 pannas cottas
Panna cotta
✔250g coconut cream
✔25g caster sugar
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water.
Pour the coconut cream and caster sugar into a saucepan.
Heat the cream, stirring occasionally.
Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.
Pour into your Silikomart mould. I didn’t fill my mould to the brim. I used about 60g per mould.
Chill until the gelatine sets, then place in the freezer overnight or for at least 6 hours so that it can be turned out properly.
The next day, turn the panna cotta out of the moulds and place them on your serving plate.
Dice the mango and arrange the pieces around the edge of the panna cotta. Place the passion fruit in the centre of the dish.
Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Mix all the ingredients together. Spoon the mixture into the tuile mould. Smooth the surface with an offset spatula to remove any excess.
Bake in a preheated oven at 170°C for 7–8 minutes (cooking time may vary depending on your oven).
Remove from the tin as soon as they come out of the oven.
Be careful: they harden very quickly and become brittle. Handle with care.
Set aside in a dry place until ready to assemble; otherwise, they will soften slightly.
Place the tile on top of your dessert just before serving.
