Vanilla coconut and cardamom panna cotta - recipe

Vanilla coconut and cardamom panna cotta

  • Prepare

  • Serves



For the panna cotta

For the mango puree

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  1. 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.

    For this step you'll need:

    • 12 Cardamom pods (green)
  2. 2

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

  3. 3

    Soak the gelatine leaves in cold water for 5 minutes.

  4. 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.

    For this step you'll need:

    • 150ml Double cream
    • 75g Unrefined golden caster sugar
    • 200ml Coconut milk
    • 200ml Milk (whole)
    • 2tsp Vanilla bean paste
  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

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

    For this step you'll need:

    • 2 Mango
  10. 10

    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.

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