Coconut pannan cotta with curry sugar
Ingredients
- 3 Sheets White gelatin
- 350 ml (11.8 oz) Coconut milk (unsweetened; from a can)
- 2 Tbsp Sugar
- 50 ml (1.7 oz) Coconut liqueur, e.g., Batida de coco (if children are eating, replace the coconut liqueur with 50 ml (1.7 oz) peach juice)
- 1 Ripe mango
- 2-3 Tbsp Maple syrup
- 100 g (3.5 oz) Curry sugar
Instructions
- Soak gelatin in cold water for about 5 minutes.
- Boil coconut milk with sugar for 5 minutes over medium heat. Stir in coconut liqueur. Squeeze the gelatin well, dissolve in the hot coconut milk. Pour coconut milk mixture into 4 serving cups and place in refrigerator for 3 hours.
- Peel the mango. Cut down the flesh along with the stone, chop coarsely and finely purée with maple syrup.
- Remove the Panna Cotta from the muffins and serve with the mango sauce. Serve generously sprinkled with the curry sugar and crushed pink pepper, if desired.