Coconut Panna Cotta With Mango Rum Coulis

1. 1

   Lightly grease 6 - 4.25oz molds. Arrange on a baking tray.

2. 2

   Gently warm heavy cream, milk and sugar over low heat for 1-2 mins, until sugar dissolves. Add coconut extract. Add bloomed gelatin and gently heat until dissolved. Transfer to prepared molds and chill overnight, covered, until set.

3. 3

   To make mango rum coulis, heat a lightly greased large frying pan over high heat. Saute mango and sugar for 1-2 mins, stirring, until sugar dissolves. Add rum. Bring to a boil and add 1/2 cup water. Transfer to a blender and puree until smooth. Let cool.

4. 4

   Remove panna cotta from molds and place on serving plates. Serve drizzled with coulis and topped with reserved mango slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.