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