Recipes Dessert Recipes Panna Cotta Vanilla Coconut & Cardamom Panna Cotta Back to Panna Cotta Vanilla Coconut & Cardamom Panna Cotta by Nielsen-Massey Total Time 25m Serves 4 Skill Level Easy Dietary Needs Veg Vegetarian 0 Reviews No ratings yet Share 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 Billington's Unrefined Golden Caster Sugar 200ml Coconut Milk 200ml Whole Milk 2 tsp Nielsen Massey Vanilla Bean Paste 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. If you love this panna cotta recipe, why not try our lychee version? Let's Bake The easiest way to follow a recipe Afternoon Tea Desserts for Two Vegetarian Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Panna Cotta 12 Cardamom Pods (Green) 3 Gelatine Leaves 150ml Double Cream 75g Billington's Unrefined Golden Caster Sugar 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 Nielsen Massey Vanilla Bean Paste 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 by Eric Lanlard Vanilla Bean Panna Cotta by Eric Lanlard Total 25m Serves 4 Skill Easy Diet Rating No ratings yet Luxurious Vanilla Bean Panna Cotta Our Favourite Luxurious Vanilla Bean Panna Cotta Total 5m Serves 6 Skill Easy Diet Veg Rating No ratings yet Vegan Panna Cotta Our Favourite Vegan Panna Cotta Total 20m Serves 4 Skill Easy Diet DF/EF/GF/NF/RC/V Rating 5 star rating
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