Mango & Coconut Panna Cotta
Ingredients
- 1 packet Asiago frozen mango cubes
- 200ml Elmlea Single Light
- 200ml Coconut milk
- 2 spoons Greek yogurt
- 1 tot Malibu
- 1 vanilla pod
- 2 spoons caster sugar
- Zest 1 lime
- 6 gelatine leaves
- Honey
- Mint leaves
- Zest and juice of an orange
Method
- Soak the gelatine leaves in cold water.
- Meanwhile bring to the boil, the cream, milk, liquor, scraped vanilla pod and 200g of the mango pulp.
- Transfer to a pouring jug and whizz into a smooth mixture, squeeze off excess water from the gelatine and whisk into the cream together with the yogurt.
- Pour into serving glasses and set to chill for a minimum of 2 hours.
- Marinade the rest of the mango dice with the honey, lime zest, orange zest and juice.
- Spoon the obtained mixture over the panna cotta, serve with mint leaves.