Chocolate Panna Cotta with Mango CoulisCourse: DessertsCuisine: ItalianDifficulty: Medium
Delicious, creamy and sweet. This Panna Cotta with Mango Coulis is the perfect dessert for a hot and humid day. Whether you’ve just taken a walk on the pristine beaches of Watamu or just spent the afternoon lounging next to Lonno Lodge’s saltwater pool, this Panna Cotta will delicately jiggle and taste like a cloud of cream.
500ml Fresh Cream
150g Dark Chocolate
100g Icing Sugar
5g Gelatin Crystals
- Mango Sauce
2 Tablespoons Castor Sugar
2g Gelatin Crystals
- Melt chocolate on a double boiler. When the chocolate begins to melt, turn down the heat to low. Stir frequently.
- Dissolve the gelatin with hot water. Only use as much water as needed so only add one teaspoon at a time.
- In a separate bowl, place fresh cream over double boiler and continuously whisk for 5 minutes over medium heat.
- Pour dissolved gentian into the fresh cream and whisk quickly for 2 minutes.
- Remove the fresh cream from double boiler and add icing sugar and melted chocolate. Whisk until completely combined.
- Butter the sides of desired moulds and pour the mixture into each one.
- Allow the filled moulds to cool down at room temperature and transfer them into the refrigerator for 2-3 hours.
- Once the panna cotta has been chilled, remove it from the moulds. If they’re stuck, place the mould in hot water for a few seconds and then use a knife to loosen it from the edges.
- Turn the mould upside down onto desired serving plate and decorate with the Mango Coulis. Garnish with fresh mint leaves and cubes of fresh mangoes.
- Mango Coulis
- Remove flesh of mango and puree in a blender until smooth.
- Put the mango puree in a sieve and remove unwanted fibers.
- Dissolve the gelatin in 1 tablespoon of hot water.
- In a small saucepan, combine the mango puree and gelatin together over low heat for 2 minutes. Stir continuously.
- Add 1 teaspoon of lime juice and stir.
- Remove from heat and chill in the refrigerator.