This is our classy Coconut & Cardamom Panna Cotta with a mango puree. 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.
8 ingredients10 steps
Vegetarian
Ingredients
MetricImperial
For the Panna Cotta
12Cardamom pods (green)
3Gelatine leaves
150mlDouble cream
75gBillington's Unrefined Golden Caster Sugar
200mlCoconut milk
200mlWhole milk
2 tspNielsen-Massey Vanilla Bean Paste
For the Mango Puree
2Large Mango (cut into cubes)
Utensils
Pestle and mortar
Bowl
Saucepan
Blender
4 x ramekins
Method
Step 1
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.
Ingredients for this step
12Cardamom pods (green)
Step 2
Using a pestle and mortar crush up the seeds until powdery.
Step 3
Soak the gelatine leaves in cold water for 5 minutes.
Ingredients for this step
3Gelatine leaves
Step 4
Add the crushed seeds with cream, sugar, coconut milk, milk and vanilla bean paste to a large saucepan, whisking gently to avoid any lumps.
Ingredients for this step
150mlDouble cream
75gBillington's Unrefined Golden Caster Sugar
200mlCoconut milk
200mlWhole milk
2 tspNielsen-Massey Vanilla Bean Paste
Step 5
Heat the cream to a simmer then remove from the hob.
Step 6
Squeeze any remaining water from the gelatine leaves and add to the mix. Allow to dissolve.
Step 7
Once the gelatine is fully dissolved, pour the mixture into 4 ramekins.
Step 8
Leave to cool, then chill for 3-4 hours or until set.
Step 9
To prepare the mango puree slice up the flesh of two mangos.
Ingredients for this step
2Large Mango (cut into cubes)
Step 10
Keep aside a few chunks for added texture when serving. Blend the remaining mango to make a smooth puree. Serve alongside the panna cotta or drizzled on top.
