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Vanilla Coconut & Cardamom Panna Cotta by Nielsen-Massey

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  • Vegetarian

About the bake

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.

25Prep Time
4Serves
Easy

Method

  1. 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.

  2. Step 2:

    Using a pestle and mortar crush up the seeds until powdery.

  3. Step 3:

    Soak the gelatine leaves in cold water for 5 minutes.

  4. 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.

  5. Step 5:

    Heat the cream to a simmer then remove from the hob.

  6. Step 6:

    Squeeze any remaining water from the gelatine leaves and add to the mix. Allow to dissolve.

  7. Step 7:

    Once the gelatine is fully dissolved, pour the mixture into 4 ramekins.

  8. Step 8:

    Leave to cool, then chill for 3-4 hours or until set.

  9. Step 9:

    To prepare the mango puree slice up the flesh of two mangos.

  10. 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.

Ingredients

  • For the Panna Cotta

    • 12 Cardamom pods (green)
    • 3 Gelatine leaves
    • 150ml Double cream
    • 75g Billington's Unrefined Golden Caster Sugar
    • 200ml Coconut milk
    • 200ml Whole milk
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
  • For the Mango Puree

    • 2 Mango

Utensils

  • Pestle and mortar
  • Bowl
  • Saucepan
  • Blender
  • 4 x ramekins

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