Recipes, re-invented from cooking shows
Coconut Panna Cotta with Rum Mango Sorbet
Prep. Time:
Baking Time:
Total Time:
30 minutes
10 minutes
4 hours 40 minutes
Serves:
4 servings
Nicholas created this dish for Great British Menu ™ Season 20. The silky coconut panna cotta provides a gentle, wobbly backdrop for the vibrant rum-spiked mango sorbet. The lime-rum dressing cuts through the richness brilliantly, making this an ideal pre-dessert that refreshes rather than overwhelms...
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Ingredients
FOR THE COCONUT PANNA COTTA: 200ml coconut cream 100ml whole milk 40g caster sugar 1½ sheets leaf gelatine (or 1 tsp powdered)
FOR THE MANGO SORBET: 300g ripe mango flesh (about 2 mangoes) 75g caster sugar 100ml water 2 tbsp dark rum Juice of half a lime
FOR THE LIME-RUM DRESSING: Juice of 1 lime 1 tbsp dark rum 2 tbsp fig leaf oil Pinch of flaky salt
Method
MAKE THE PANNA COTTA: Soak the gelatine in cold water for 5 minutes. Gently warm the coconut cream, milk, and sugar until the sugar dissolves - don't boil. Squeeze out the gelatine and stir it in until melted. Pour into four small glasses or ramekins and refrigerate for at least 4 hours.
MAKE THE SORBET: Dissolve the sugar in the water over low heat, then cool completely. Blend the mango until smooth, then stir in the syrup, rum, and lime juice. Churn in an ice cream machine, or freeze in a shallow container, mashing with a fork every hour until set.
MAKE THE DRESSING: Whisk the lime juice, rum, oil, and salt together. It should be loose and zingy.
SERVE: Top each panna cotta with a small scoop of sorbet. Spoon over a little of the dressing and serve immediately.
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Instructions
MAKE THE PANNA COTTA:
Soak the gelatine in cold water for 5 minutes. Gently warm the coconut cream, milk, and sugar until the sugar dissolves - don't boil. Squeeze out the gelatine and stir it in until melted. Pour into four small glasses or ramekins and refrigerate for at least 4 hours.
MAKE THE SORBET:
Dissolve the sugar in the water over low heat, then cool completely. Blend the mango until smooth, then stir in the syrup, rum, and lime juice. Churn in an ice cream machine, or freeze in a shallow container, mashing with a fork every hour until set.
MAKE THE DRESSING:
Whisk the lime juice, rum, oil, and salt together. It should be loose and zingy.
SERVE:
Top each panna cotta with a small scoop of sorbet. Spoon over a little of the dressing and serve immediately.
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Ingredients
FOR THE COCONUT PANNA COTTA:
200ml coconut cream
100ml whole milk
40g caster sugar
1½ sheets leaf gelatine (or 1 tsp powdered)
FOR THE MANGO SORBET:
300g ripe mango flesh (about 2 mangoes)
75g caster sugar
100ml water
2 tbsp dark rum
Juice of half a lime
FOR THE LIME-RUM DRESSING:
Juice of 1 lime
1 tbsp dark rum
2 tbsp fig leaf oil
Pinch of flaky salt
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