Coconut Panna Cotta With Mango Ginger Nuts Recipes

Steps:

• To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
• Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
• Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
• Place in the fridge for at least 2 hours, or until set.
• To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
• Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
• To assemble:.
• Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
• Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.

Steps:

• Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
• Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
• Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
• Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
• Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

Steps:

• Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
• In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
• Stir until gelatin dissolves.
• Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
• Remove from heat, then allow to rest for 2 minutes so flavors can blend.
• Strain mixture into custard cups.
• When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
• Unmold, if desired; top each portion with a generous helping of fruit before serving.