Delicately sweetened panna cotta/pudding that beautifully brings two tropical flavours together
- 1 cup (250ml) freshly extracted coconut milk * see notes for substitutes
- 1/2 cup (125 ml) cream *see notes
- 1/2 cup (125 ml) milk
- 1/3 cup (75 grams) caster sugar
- 1 teaspoon (2 grams) agar agar (china grass), powdered for best results * see notes
- 2 tablespoons hot water
- 1 cup mango pulp medium sized mango I used alphonso
- 3 tablespoons milk
- 3 tablespoons sugar, optional, adjust to taste
- 1 teaspoon (2 grams) agar agar (china grass)
- 2 tablespoons hot water
- Pomegranate arils
- Chocolate curls
- Whipped cream
- Fresh mango pieces
- Mint leaves
In a small bowl place the agar agar and pour the hot water over it. Let it sit for 5-10mins or until it has bloomed.
Place the coconut milk, cream, milk and sugar in a saucepan and whisk the mixture well to remove any lumps.
On a medium heat bring the mixture to a boil and add the soaked agar agar and its water. Simmer for half a minute whisking continuously and remove from heat.
Strain the mixture into a bowl and allow it to cool slightly and then pour into serving bowls or shot glasses or wine glasses (whatever you prefer). If you plan to unmould the pana cotta before serving then lightly grease the moulds with oil before pouring the mixture in. Let the mixture cool completely and then transfer into the fridge for approx 30 mins or until you are ready with the second layer
Soak the agar agar in hot water to bloom.
Peel the mango and scoop out the flesh into a bowl. Add sugar to taste (only if required) and puree the mixture till smooth.
Heat the milk and add the soaked agar agar and its water to the puree and mix well till the agar agar is dissolved. Add this to the mango puree and pass the mixture through a fine sieve - this is an optional step but recommended since it will help remove the undissolved agar agar bits and also any fibre from the mango.
Using a teaspoon carefully pour this mixture over the coconut layer and smoothen the surface gently. Suggestion: If you plan to serve the panna cotta in shot glasses, without unmoulding them, then layer with the puree on top and decorate. If you will unmould, then pour the puree around the panna cotta (the big round panna cotta as seen in the picture) just before serving.
Cover the glasses/bowls with cling film/aluminium foil and refrigerate for at least another 2 hours or overnight before serving
Garnish with any of the given choices in the 'To garnish' section above. Serve!
1. If you are unable to extract fresh coconut milk you can use coconut milk powder or use tinned coconut milk. To make it using coconut milk powder, dissolve 4 level tablespoons of the powder in 3/4th cup (180 ml) or warm water (otherwise it won't dissolve). Unless you are making plain coconut panna cotta (without mango) add another 2 tablespoons of coconut milk powder (total 6 tbsp instead of 4) - this is because the mango flavour can dominate the coconut flavour. If you are making plain coconut panna cotta (without mango or any other fruit puree topping) then 4 tablespoons is enough.
2. I used Al Marai fresh cream that comes in tubs of 100 grams each. In India you may use Amul fresh cream. You could use heavy cream or whipping cream too if fresh cream is unavailable.
3. Agar agar strands are available at Lulu supermarket and Al Adil stores in Dubai - I was unable to find it in the powdered form which is preferable as the strands take very long to dissolve. After one failed attempt at making this dessert I simply chopped up the strands into fine bits and pulsed it to an almost fine powder in the dry mixer jar of my mixie. This helped a lot for the coconut layer as it dissolved in the boiling liquid, however, the mango layer didn't set as well as I expected as the agar agar was added to the mango puree and perhaps didn't dissolve completely. For best results you could heat up some milk (about 2-3 tablespoons) and dissolve the soaked agar agar in it before adding it to the mango puree. Anyway, even if the mango layer doesn't set fully it will still taste very good.
4. Since the flavour of mango can dominate the flavour of the coconut panna cotta it is recommended not to use too much of it.
5. When mangoes are not in season substitute them with any other fruit of your choice or just make plain coconut panna cotta and serve it with candied orange peels or chocolate curls.