This coconut cream and buttermilk panna cotta with mango puree recipe is super basic. If you like tropical flavors, then this is for you.
Yes, the texture of panna cotta should be as smooth and soft as velvet. We don’t want it jiggly and bouncy like those large molded jelly desserts in Tom and Jerry.
Step 1
Puree the mango with a generous pinch of salt, pour into a jar with a lid, and place in refrigerator until needed.
Step 2
Lightly brush the inside of six small ramekins or bowls with canola oil. Set aside until needed.
Step 3
Add the coconut cream, sugar, salt, and cardamom to a small saucepan.
Step 4
Add the gelatine to 15 ml of cold water in a small bowl. Let sit for about 5 minutes to bloom.
Step 5
Heat the cream mixture over medium-low heat, stirring until the sugar dissolves, about 4 minutes. Don’t bring it to a simmer, it will deactivate the gelatine. Reduce the heat to very low and stir in the gelatine until combined. Remove from the heat.
Step 6
Add the buttermilk to the cream mixture. Stir to combine. Pour mixture into a jug with a spout. Pour the mixture into the prepared ramekins, cover, and refrigerate until set, about 4 hours or more. (Can be prepared up to 2 to 3 days in advance.)
Step 7
To unmold, dip the ramekins into a bowl with hot water, and invert the panna cotta onto small plates. Garnish with the mango puree.
