Chocolate Panna Cotta with Mango Coulis

Chocolate Panna Cotta with Mango Coulis

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.

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Chocolate Panna Cotta with Mango Coulis

Course: DessertsCuisine: ItalianDifficulty: Medium
Servings

5

servings
Prep time

2

hours 

30

minutes
Cooking timeminutes
Total time

2

hours 

30

minutes

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.

Ingredients

  • 500ml Fresh Cream

  • 150g Dark Chocolate

  • 100g Icing Sugar

  • 5g Gelatin Crystals

  • Fresh Mint

  • Hot Water

  • Unsalted Butter

  • Mango Sauce
  • 1 Mango

  • 2 Tablespoons Castor Sugar

  • 1 Lime

  • 2g Gelatin Crystals

  • Hot Water

Directions

  • 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.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.