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    Coconut panna cotta with spicy mango coulis

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    Coconut panna cotta with spicy mango coulis

    By Thuy Diem Pham

    I spent a lot of time in Italy when I was younger and consequently developed a real passion for panna cotta. This is a simple recipe I picked up while there, with a little Vietnamese twist.

    • Gluten Free
    • Preparation time: 20 minutes + cooling and chilling
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    Sunflower or vegetable oil, for greasing
    300ml double cream
    12g sachet Dr Oetker Gelatine
    250ml coconut cream
    1 tsp vanilla extract
    170g caster sugar
    2 ripe mangoes, cubed (or 450g frozen chunks)
    2 lemongrass stalks, crushed
    1 red chilli, halved (deseeded if liked)
    2 limes, juice
    20g cashew nuts
    4 sprigs mint


    1. Lightly grease 4 ramekins with oil. In a saucepan, mix the double cream and gelatine together; don’t worry if it goes lumpy. Add the coconut cream, vanilla extract and 50g sugar; slowly bring to steaming point, whisking continuously until the gelatine has dissolved and the mixture is smooth. Do not let it boil. Using a sieve, strain the mixture into a jug, then pour into the prepared ramekins. Cover and chill for 3-4 hours. 

    2. To make the coulis, put the mangoes in a saucepan with the crushed lemongrass stalks, red chilli, lime juice, the remaining 120g sugar and 100ml water. Cook over a medium heat until the sugar has dissolved, then bring to the boil and gently simmer for 15 minutes, stirring often to ensure it doesn’t burn. Take off the heat and leave to cool for 10 minutes.

    3. Use a slotted spoon to transfer half the mango pieces to a bowl; set aside. Remove and discard the lemongrass stalks and chilli, then blend the remaining mango mixture until smooth. Try the coulis at this point and adjust to your taste – add more sugar to sweeten or lime juice for sourness and blend for a few more seconds. Pass the coulis through a sieve to remove any lumps, then cover and chill.

    4. Put the cashews in a small, dry frying pan; toast on a low heat for 3-4 minutes until fragrant and golden. Allow to cool, then roughly chop. To serve, pour some just-boiled water into a shallow bowl. Dip in the ramekins and turn out onto plates. Pour over the coulis and top with the reserved mango. Sprinkle over the cashews and garnish with the mint sprigs to serve.

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