This is the ultimate of all the desserts I make, as it’s so exotic. You will love this if you love coconut!
Serves 6-8
For the Panna Cotta
2 & 1/2 cups heavy cream
1 cup unsweetened coconut cream (not coconut milk)
2/3 cup superfine sugar (caster sugar)
pinch of salt
3 gelatine leaves, soaked in cold water until limp then squeezed dry. (You can get these online)
2 mangos, peeled and cut into pieces, or slices. (or use pineapple)
15- 20 fresh mint leaves, cut into thin strips.
For the Lime Syrup
2 cups dark palm sugar (You can get this at an Asian market, or online)
½ cup superfine sugar
zest and juice of 4 limes
4 tbsp Malibu rum
Method
To make the panna cotta, pour the cream, coconut cream and sugar into a saucepan. Bring to the boil while stirring.
Add the pinch of salt and stir until dissolved.
Add the gelatine leaves, stirring to dissolve and pass through a fine sieve into a pitcher. Pour into dariole molds or ramekins and refrigerate for at least 5 hours.
Unmold either by dipping the bottom of the molds in hot water.
To make the syrup, place the sugars, zest and juice in a saucepan and reduce to a light syrup.
Pour in the rum and pass through a fine sieve. Set aside at room temperature. (This syrup can be frozen and used for up to 1 year!)
To serve, place a panna cotta in the center of a dish, arrange the mango around, scatter with finely chopped fresh mint and spoon over the syrup