Coconut panna cotta with mango and orange eggs

Other

4 servings

Very Easy

45 min

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Ingredients

• 18 Cleaned Egg Shells
• Coconut Panna Cotta
• 500 ml Coconut Milk
• 100 ml Double or Whipping Cream
• 120 g White Chocolate
• 8 g of Unflavored Gelatin
• 4 tablespoons of Cold Water
• Mango And Orange Fruit Jelly
• 200 g Frozen Mango Chunks
• 200 ml Orange Juice
• 3 tablespoons Sugar or to taste
• 2 g Gelatin
• 2 tablespoons of Cold Water

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Preparation

• Combine 4 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
• In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute.
• Remove the pan from the heat and add the white chocolate and gelatin. Stir the chocolate and gelatin until completely dissolved.
• Strain the mixture through a fine sieve and pour it into the prepared egg shells. Refrigerate until firmly set, about 4 hours.
• Once the coconut panna cotta has set, use a small scoop to scoop out a small bit from the center to make a small indent. This is for the mango and orange fruit jelly which resembles egg yolk.
• Only prepare the mango and fruit jelly when the coconut panna cotta is completely set and you have scooped out the holes in the center of the panna cotta. Put the mango, orange juice, and sugar in a blender. Puree the mixture until smooth. Taste, then add more sugar if necessary.
• Combine 2 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften. Pour the mango and orange puree into a saucepan, heat over low heat until it starts to bubble, remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved.
• Pass the mango and orange puree through a fine sieve and leave it to cool completely but not set, it must be pourable. Then slowly pour the mango and orange jelly into the center of the coconut panna cotta. Return the eggs to the refrigerator and let the jelly set, about 2 hours.

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