Name: Coconut panna cotta with tropical salsa
Prep time: 240 min
Cook time: 5 min
Total time: 245 min
Yield: 1
Cuisine: italian
Ingredients: 125ml cream; 40.00 gm caster sugar; 6.00 gm gelatine powder; 30.00 gm boiling water; 500g coconut-flavoured yoghurt; 300g pineapple, peeled, finely chopped; 1 mango, stoned, peeled, finely chopped; 80ml passionfruit; 62.50 ml small mint sprigs

Coconut panna cotta with tropical salsa

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Prep Time:
240 minutes

Cook Time:
5 minutes

Total Time:
245 minutes

Elevate your Italian dessert with a vibrant tropical fruit salsa.

Ingredients:

125ml cream
40.00 gm caster sugar
6.00 gm gelatine powder
30.00 gm boiling water
500g coconut-flavoured yoghurt
300g pineapple, peeled, finely chopped
1 mango, stoned, peeled, finely chopped
80ml passionfruit
62.50 ml small mint sprigs

Instructions:

Grease six 2/3-cup (160ml) dariole moulds with olive oil spray and place them on a baking tray. Combine cream and sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Remove from heat.
Sprinkle gelatine over boiling water in a heatproof jug and stir until dissolved. Then, mix it into the cream mixture and let it sit for 5 mins to cool.
Combine the yoghurt and cream in a medium bowl, whisk until smooth, then pour into the prepared moulds.
Loosely cover with plastic wrap, ensuring it does not touch the surface, and chill in the fridge for 4 hours or until set.
Combine pineapple, mango, and luscious passionfruit pulp in a bowl.
Gently flip each panna cotta onto a plate and drizzle with the salsa. Garnish with fresh mint sprigs.

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