Directions: In a medium saucepan, combine the coconut milk, sugar and agar agar flakes. Let stand 5 minutes. Bring to a simmer, then reduce heat to low and cook 6-8 minutes, until agar is dissolved. Remove from heat. Puree mango flesh in a food processor. Add agar agar mixture to the bowl and process until smooth.
While gently heating and cooking the cream and gelatin mixture, whisk the mixture to ensure all the gelatin dissolves. Strain the mixture to remove any vanilla debris before putting it in the moulds. The panna cotta needs a minimum of 6-8 hours for it to set. Overnight is even better!
In this video, I am going to teach you how you can make an amazing Michelin star dessert with panna cotta, lime mousse, chocolate soil, cocoa meringues, and
Vegetable oil, to grease. 1. Soak the gelatine leaves in cold water. Pour the cream into a pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring just to a simmer, and 1. Blend or process thawed mango until smooth. 2. Combine sugar, cream, rind and juice in a medium saucepan. Stir over medium heat for 3 minutes or until mixture reaches just below simmering point. 3. Meanwhile, soak gelatine in a small bowl of cold water for 5 minutes or until softened. Remove cream mixture from the heat. In a small bowl, mix the Gelatine Powder with a little bit of very cold water (See note 2). Leave until it turns into a thick paste. Place the the Milk, Cream, part of the Strawberry Sauce (keep the rest for the topping), Sugar and Vanilla in a medium-size saucepan. Whisk well to combine then turn on medium-low heat.
Evenly divide about 2/3 of the mango chunks among 6 bowls or ramekins. Pour the panna cotta mixture over the mango. Put in the fridge to chill. When the panna cotta is getting firm (after about an hour) evenly distribute the rest of the mango on top of the panna cotta and dust lightly with nutmeg. Chill until completely firm and serve.
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    • best mango panna cotta recipe