Coconut Panna Cotta with Mango & Cinnamon Jam

Our latest dessert is a fusion between the famous Italian dessert and that most southern Thai ingredient, coconut!

Ingredients:

500ml

200ml

30g

30g

9g

500g

2units

100g

25ml

80g

100g

80g

1 unit

Ingredients:

Coconut cream

Cream

White Sugar

Coconut Sugar

Gelatin Powder

MANGO JAM

Mango pulp

Cinnamon stick

White sugar

Lime juice

LIME CRUMBLE

Sugar

All purpose flour

Butter

Lime skin

Instructions:

1. Heat the coconut cream with both sugars in a saucepan on low heat until the sugar has completely dissolved.

2. Add the gelatin into the mix and turn off the heat. Pass the mixture through a sieve into a bowl. Let it cool for 5 minutes.

3. Add the cream into the mix and stir until everything is incorporated.

4. Carefully pour the mixture into a silicone container with the shape and size that you prefer and place it in a tray, in the fridge for 3 to 4 hours.

5. For the crumble you need to mix the sugar, cold butter (in small cubes) and flour with a cornet or very cold hands until you get a sandy texture. Place everything in a tray and straight in the oven for 10-15 minutes at 180C. Once it is out of the oven leave it to cool and with a microplane great the skin of 1 lime and mix it all.

6. Put the mango pulp, sugar and cinnamon sticks in a small pot on the stove at semi low heat and cook it until the sugar is dissolved and the jam starts to thicken. Leave it to cool. Once the panna cotta is chilled you can plate it up this way: put some of the lime flavoured crumble on a plate then place the panna cotta on top with a spoon of the mango jam on the side.

The Thai Experience

The Thai Experience, 132 Moo 4 Tambon Maret, Koh Samui, Thailand