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Coconut Panna Cotta with Mango Gelee

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Coconut Panna Cotta with Mango Gelee

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

25 min(s)

Porções

4 servings

Gabriela Barbosa

@gabrielabsantos
  • Ingredients
  • Recipe
  • 📍For Coconut Panna Cotta. l
  • a can of coconut milk2/3 cup
  • sour cream1/2 cup
  • sugar1/4 cup
  • cold water1/4 cup
  • Unflavored gelatin 1 envelope1/4 ounce (oz)
  • 📍For Manga Gelee. l
  • frozen or fresh mango puree1/2 cup
  • sugar2 teaspoon
  • cold water2 tablespoon
  • unflavored gelatin 1 envelope1/4 ounce (oz)
  • Garnish, garnish, adornment. to taste
  • Sweetened Coconut Flakes. l
  1. 📍For Coconut Panna Cotta Place the coconut milk, heavy cream and sugar in a saucepan over medium heat.
  2. Stir until the sugar dissolves. The mixture does not need to boil
  3. Put the cold water in a bowl, sprinkle the gelatin on top and mix with a spoon.
  4. Remove the coconut milk mixture from the heat and add the flowery gelatin.
  5. Beat with a spoon or until the gelatin is completely dissolved.
  6. Pour the mixture into individual containers
  7. Refrigerate containers for at least 4 hours
  8. 📍For Manga Gelee Place the mango puree and sugar in a saucepan over medium heat.
  9. Heat until the mixture boils Pour the water into a bowl.
  10. Sprinkle the gelatin over the water and mix with a small spoon.
  11. Remove the mango puree from the heat
  12. Add the gelatin mixture and whisk vigorously until the gelatin dissolves.
  13. Pour the mango jam on top of the cool, firm panna cottas
  14. Place in the fridge for 2 hours or until firm. Cover with coconut flakes To enjoy!

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