AI-generated imageCoconut Mango and Lime Panna Cotta Cups
Six creamy coconut panna cotta cups topped with mango and lime; chill at least three hours. The dessert needs at least 3 hours of chilling at or below 4°C, not included in the displayed prep/cook time.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Soak 8 g gelatin leaves in cold water for 5–10 minutes. Dice and chill 300 g mango, crush 60 g biscuits separately and zest 2 g lime.
- 02
Gently simmer 600 ml coconut milk, stirring, for 10–15 minutes until about 500 ml remains. Dissolve 65 g sugar, add 150 ml cream and heat until steaming.
- 03
Turn off heat, squeeze gelatin dry and whisk in until fully dissolved. Divide equally between six clean cups, cool just until no longer steaming, then refrigerate promptly.
Do not bring the mixture back to a vigorous boil after adding the gelatin; stir to the bottom until completely dissolved. Leaf gelatin strength differs by brand, so check package setting instructions. - 04
Chill at 4°C or below at least 3 hours until set. Divide mango, lime zest and biscuit crumbs among six cups immediately before serving.
If the cups remain runny after three hours, make sure they are thoroughly chilled and leave longer to set. Top with crushed ginger biscuits immediately before serving so they stay crisp.
Helpful source links
Before you cook
Contains milk; biscuits may contain wheat. Gelatin is animal-derived, so not vegan. Refrigerate promptly and serve chilled.
Allergens: milk, wheat (ginger biscuits; check label)
Image & source credits
AI-generated image.
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