Grace and I love all of Jane Lovett’s recipes. I use her cookbooks all the time. This recipe, Lime & Coconut Panna Cotta with Mango Purée & Pistachios, came from The Get-Ahead Cook, which I often use if entertaining and want to get the bulk of the work done the day before so that I can enjoy my guests’ company.
Lime & Coconut Panna Cotta with Mango Purée & Pistachios
This Lime & Coconut Panna Cotta with Mango Purée & Pistachios is a fabulously easy recipe you can make in advance and will impress your guests. It is particularly good after a heavy main meal as the lime and mango make this a refreshing dessert.
400ml tin of coconut milk
400ml double cream
5 tbsp caster sugar
4 leaves of gelatine
1 ripe mango or 1 x 400g tin of mango in syrup or mango pulp
½ – 1 tbsp icing sugar
a few pistachios, roughly chopped
- Put the coconut milk, cream and sugar into a milk pan. Gently bring to the boil, stirring occasionally, and simmer for a minute or two. Add the zest of one and the juice of 1½ limes. Pour into a jug and set aside while you prepare the gelatine.
- Submerge the gelatine leaves in a bowl of cold water and leave for 5 minutes to soften. Remove from the water, squeeze out any excess liquid and stir the leaves into the still-warm cream mixture. Pour into 8 mini pudding moulds, ramekins or other small dishes, or pretty glasses. Cool, cover and refrigerate until set (preferably overnight).
- Peel the mango, slice the flesh from the stone and reserve two slices. Process the rest into a purée with the icing sugar to taste. Cover and refrigerate. If using tinned mango, strain and then purée the flesh, adding sugar to taste.
- To serve, if turning out, dip the moulds briefly into a bowl of hot water or loosen around the edges with your finger, creating a vacuum down to the base, and turn out onto individual plates. Dice the reserved mango and serve separately or arrange with a little purée around each panna cotta. Scatter with the pistachios, and grate a dusting of zest from the final lime over each plate. If serving in glasses, flood the tops with a little mango purée and decorate with pistachios and lime zest.
- Make to end of step 2 up to 3 days in advance. Step 3 can be prepared at any time on the day.
- To avoid scorching, use a milk-type saucepan, not non-stick, for the coconut milk and cream.
- Substitute passion fruit or fresh berries for the mango.
Panna Cotta photograph courtesy of Tony Briscoe.
For more inspiration, check out our Sweet Treats recipes here