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Coconut Panna Cotta with Mango Gelee
🇧🇷Brazil
•View in original language
(Português)
25 min(s)
4 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- 📍For Coconut Panna Cotta. l
- a can of coconut milk2/3 cup
- sour cream1/2 cup
- sugar1/4 cup
- cold water1/4 cup
- Unflavored gelatin 1 envelope1/4 ounce (oz)
- 📍For Manga Gelee. l
- frozen or fresh mango puree1/2 cup
- sugar2 teaspoon
- cold water2 tablespoon
- unflavored gelatin 1 envelope1/4 ounce (oz)
- Garnish, garnish, adornment. to taste
- Sweetened Coconut Flakes. l
- 📍For Coconut Panna Cotta Place the coconut milk, heavy cream and sugar in a saucepan over medium heat.
- Stir until the sugar dissolves. The mixture does not need to boil
- Put the cold water in a bowl, sprinkle the gelatin on top and mix with a spoon.
- Remove the coconut milk mixture from the heat and add the flowery gelatin.
- Beat with a spoon or until the gelatin is completely dissolved.
- Pour the mixture into individual containers
- Refrigerate containers for at least 4 hours
- 📍For Manga Gelee Place the mango puree and sugar in a saucepan over medium heat.
- Heat until the mixture boils Pour the water into a bowl.
- Sprinkle the gelatin over the water and mix with a small spoon.
- Remove the mango puree from the heat
- Add the gelatin mixture and whisk vigorously until the gelatin dissolves.
- Pour the mango jam on top of the cool, firm panna cottas
- Place in the fridge for 2 hours or until firm. Cover with coconut flakes To enjoy!
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