My Mango Panna CottaDairy free . Gluten free . Keto . Low carb . Paleo . Refined sugar free
Looking for a simple, gut health friendly, minimal ingredient, impressive dessert? Check this out.
I loved making this as it is a playful Australian summertime variation of the traditional vanilla Italian Panna Cotta. I’m often faced with the filter of paleo, low carb, gluten free, dairy free in my cooking experiments & am always up for it because when I get it right, it’s incredibly rewarding. I believe with my whole heart that food can be healthy & delicious, playful & fun!
Ingredients: Makes 4 servings
Vanilla Panna Cotta base
1 can of coconut cream
2 teaspoons of gelatine
1 tsp vanilla essence
2.5 tsp xylitol
1/2 mango pureed
1 teaspoon gelatin
1/2 tsp xylitol
Away we go:
Step 1: Make the gelatine mixture. In a small bowl, add 3 teaspoons of gelatine to bloom with 2 tablespoons of water. Set aside.
Step 2: In a saucepan on medium heat, add 1 can of coconut cream. Stir gently
Step 3: Once warm, add 2.5 tsp of xylitol to the coconut cream mixture and 1 tsp of vanilla essence. Once dissolved…
Step 4: Now it’s time to add the gelatine. Add 2 tsp of your gelatine mixture (which will look a little jelly like) to your coconut cream mix. Leave 1 teaspoon left aside for the mango layer.
Step 5: Mix until the gelatine dissolves. Whisking helps to separate the gelatine clumps.
Step 6: Pour your vanilla base into silicone moulds or into small serving jars. Place in the fridge for 2-3 hours. You will know it’s ready for the mango layer when the top is a little bouncy.
Step 7: Making the mango layer. Puree 1/2 mango and add to a saucepan on low heat.
Step 8: Whisk the mango puree gently and add 1/2 teaspoon of xylitol as it warms.
Step 9: As a final step, add the 1 teaspoon of gelatine you have remaining and mix until the gelatine has dissolved.
Step 10: Take your vanilla coconut panna cotta cups out of the fridge (bouncy top). Pour a fine layer of mango over your vanilla panna cotta.
Step 11: Leave to set in the fridge overnight or for a few hours. It will be ready when the mango top is bouncy when you press on it.
Happy Healthy Dessert Monday