Mango Coconut Panna Cotta
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The patisserie illusion that breaks every Reel.
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Ingredients:
The Snow-White Coconut Panna Cotta
・1½ cups full-fat coconut milk
・1 cup heavy cream
・½ cup granulated sugar
・1 tbsp pure vanilla extract
・2 tsp gelatin powder
・3 tbsp cold water
・Pinch of fine sea salt
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The Glossy Mango Yolk
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・2 large ripe mangoes, peeled and pureed
・3 tbsp granulated sugar
・2 tbsp lemon juice
・1 tsp pure vanilla extract
・1 tsp agar agar powder
・¼ cup water
・1 tsp calcium lactate
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The Yolk Setting Bath
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・4 cups cold water
・2 tsp sodium alginate
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The Finishing Crown
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・Tiny edible white flower petals
・Fresh mint leaves
・2 tbsp toasted coconut flakes
・Tiny pieces of fresh mango
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Instructions
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Bloom gelatin in cold water for 5 minutes until completely spongy and soft.
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Heat coconut milk, heavy cream, sugar, and salt in a saucepan until simmering and dissolved.
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Remove from heat and stir in vanilla and bloomed gelatin until silky smooth and combined.
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Pour the coconut panna cotta into shallow wide white bowls and chill for 4 hours until set.
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Blend mango puree with sugar, lemon juice, vanilla, and calcium lactate until completely smooth.
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Dissolve agar agar in water in a small saucepan and bring to a boil for 2 minutes.
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Whisk hot agar mixture into the mango puree quickly and let cool slightly until thick.
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Dissolve sodium alginate in cold water in a deep bowl for the setting bath.
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Drop large spoonfuls of mango puree carefully into the alginate bath, forming round yolk spheres for 2 minutes.
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Rinse the mango yolks gently in clean water and place one in the center of each panna cotta bowl, then crown with petals, mint, coconut flakes, and mango pieces.
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