Panna Cotta Vanilla Coconut & Cardamom Panna Cotta Total Time 25m Serves 4 Skill Level Easy Dietary Needs 0 Reviews No ratings yet Save Save this recipe Share Share Print Print The vanilla, coconut and cardamom flavours in this delicious panna cotta marry together beautifully with a drizzle of mango puree. A truly delightful light dessert that will wow your friends and family. Method Lightly crush 12 cardamom pods with the flat side of a large knife to split the seeds. Gently scrape out the seeds and discard the pods. 12 Cardamom Pods (Green) Using a pestle and mortar crush up the seeds until powdery. Soak the gelatine leaves in cold water for 5 minutes. 3 Gelatine Leaves Add the crushed seeds with cream, sugar, coconut milk, milk and vanilla bean paste to a large saucepan, whisking gently to avoid any lumps. 150ml Double Cream 75g Unrefined Golden Caster Sugar (We love Billington's) 200ml Coconut Milk 200ml Whole Milk 2tsp Vanilla Bean Paste (We love Nielsen Massey) Heat the cream to a simmer then remove from the hob. Squeeze any remaining water from the gelatine leaves and add to the mix. Allow to dissolve. Once the gelatine is fully dissolved, pour the mixture into 4 ramekins. Leave to cool, then chill for 3-4 hours or until set. To prepare the mango puree slice up the flesh of two mangos. 2 Mango Keep aside a few chunks for added texture when serving. Blend the remaining mango to make a smooth puree. Serve alongside the panacotta or drizzled on top. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Unfortunately reviews are not permitted to non-registered users. Please Log in to leave your review or ask us a question. Ingredients For the Panna Cotta 12 Cardamom Pods (Green) 3 Gelatine Leaves 150ml Double Cream 75g Unrefined Golden Caster Sugar (We love Billington's) This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 200ml Coconut Milk 200ml Whole Milk 2 tsp Vanilla Bean Paste (We love Nielsen Massey) Like vanilla extract, this product is made using the whole vanilla pod. A sugar syrup base (rather than alcohol) gives the product a thicker consistency which allows you to add more delicious vanilla flavour without thinning batters or sauces. Nielsen-Massey vanilla bean paste has a delicious aroma and taste and includes seeds so is an ideal substitute for vanilla pods in recipes, such as crème brûlée and ice cream, where you want to add the enticing visual flecks of vanilla seeds without the time or effort of using a vanilla pod. Vanilla bean paste can be used as a direct substitute for vanilla extract or vanilla pods: 1 tsp bean paste = 1 tsp extract = 1 vanilla pod Our favourite is the Nielsen-Massey Madagascan Bean Paste. For the Mango Puree 2 Mango Utensils Pestle & Mortar Bowl Saucepan Blender 4 x Ramekins Recipe Alternatives Vanilla Bean Panna Cotta Vanilla Bean Panna Cotta Total 25m Serves 4 Skill Easy Diet Rating No ratings yet Save this recipe Lychee Panna Cotta with Passion Fruit Jelly Lychee Panna Cotta with Passion Fruit Jelly Total 20m Serves 6 Skill Easy Diet Rating No ratings yet Save this recipe
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