Discover the taste of summer with Executive Chef Rajinder Sareen’s Mango Coconut Panacotta Recipe from Sheraton Grand Pune Bund Garden Hotel.
As we approach the warmer months, allow us to present a delightful Mango Coconut Panna Cotta recipe by Chef Rajinder Sareen of Sheraton Grand Pune Bund Garden Hotel, perfectly capturing the essence of summer indulgence.
The Mango Coconut Pannacotta is a delightful fusion dessert that perfectly balances the tropical flavours of mango and coconut, creating a refreshing and indulgent treat.
Here is the full recipe for Mango Coconut Panacotta:
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1 Can Coconut Cream Milk
- 1/2 cup sugar (adjust to taste)
- 1 tsp Mango essence
- 1/4 cup Cold Water
- Fresh mint leaves for garnish (optional)
Instructions:
- In a blender, puree the diced mangoes until smooth. Set aside.
- In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar is dissolved.
- Once the coconut milk mixture is warm, add the mango puree and vanilla extract. Stir until well combined. Taste and adjust sweetness if necessary.
- In a small bowl, sprinkle the gelatine over the cold water and let it sit for about 5 minutes to soften.
- After the gelatine has softened, heat it in the microwave for about 20-30 seconds until it is completely dissolved.
- Pour the dissolved gelatine into the mango-coconut mixture and stir until well incorporated.
- Divide the mixture evenly among serving glasses or moulds.
- Refrigerate for at least 4 hours, or until set.
- Once set, garnish with fresh mint leaves before serving if desired.
Read more: Food Voyager
