Last night I cooked a dinner party for 20 people and this Lime and mango panna cotta was definitely the star of the show. It was the first time I had followed this Jane Lovett recipe, I saw and tasted this panna cotta prepared by Jane at one of her cooking demonstrations last month. You can prepare this pudding up to 3 days in advance which is helpful when cooking for a large crowd! I used ramekins to serve the panna cotta however you can also use martini glasses or one big bowl for people to help themselves to. The subtle lime flavour contrasts well with the sweet mango pulp topping; you can either buy the mango pulp in a tin or make your own from fresh mangos which is what I did.
To serve 8 you will need...
One 400ml tin of coconut milk
400ml double cream
5 tbsps caster sugar
4 leaves of gelatine
1 ripe mango or 400ml of tinned mango pulp
1 tbsp icing sugar
Raspberries or strawberries and mint leaves to decorate
You will need to...
-Put the gelatine leaves into a large flat dish for five minutes to soften.
- Put the coconut milk, cream and sugar into a large saucepan. Bring to a gentle boil stirring occasionally and simmer for a minute or two. Add the juice of 3 and zest of 1 lime and remove from the heat.
- Remove the gelatine from the water squeeze out any excess water and add to the cream mixture, (do not boil the gelatine or it wont set) pour into ramekins, glasses or a bowl. Cool cover and refrigerate until set- it is best to leave them over night.
- To make the mango puree peel and slice a mango into a food processor, add icing sugar to taste and process until smooth.
- Decorate with strawberries or raspberries or lime zest.
Enjoy Z x