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Mango purée - coconut cream panna cotta
Mango purée - coconut cream panna cotta
Preparation
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Sprinkle gelatin powder over water and allow to bloom (5-10 minutes).
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Whisk together yogurt, mango purée, and vanilla extract.
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In a saucepan, combine the coconut cream and sugar and bring to a simmer.
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Remove from heat. Add in gelatin and stir until gelatin completely dissolves.
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Stir in mango puree mixture , pour into serving dishes, and let set in fridge for at least 4 hours.
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