Date posted: 26/04/2019

Mango & coconut panna cotta with crushed pistachio crumb

  • Serves 10
Votes: 1 Average: 3


Cook Asia rich & creamy coconut milk 800ml
Cravendale whole milk 200ml
Tate & Lyle caster sugar drum 155g
Everyday Favourites vanilla pods 2
Dr. Oetker bronze leaf gelatine 4 leaves
Boiron mango purée 50ml
Pistachio kernels 100g


  1. Place the coconut milk, whole milk and sugar into a deep pan and then split the vanilla pods and add.
  2. Bring the mixture to the simmer and infuse the vanilla with the milk and sugar.
  3. Soak the gelatine in cold water, once pliable gently squeeze the excess water out and add to the hot liquid, stiring until completely melted.
  4. Remove the vanilla pods from the mixture and scrape any more seeds from the pod and add these back to the mixture and allow to cool slightly.
  5. Pour the mango puree into your chosen moulds and then pour in the cooled mixture, cover and place into the fridge to set.
  6. Roast the pistachio kernels and then crush slightly.
  7. Once the panna cotta is set unmould into your desired plate and top with some crushed pistachio, mint sprigs and a drizzle of mango puree.
Tip You can also griddle some peaches with brown sugar until caramelised to serve with the dish.
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