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Le Chaudron recipe
Panna cotta coco mangue
Coconut panna cotta with mango
⏱ 25 minServes 4Easy300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 ml (1⅔ cups)coconut milk
200 ml (¾ cup)heavy cream
60 g (2 oz)sugar
3 leavesgelatin
1ripe mango, diced
2 tbsplime juice
- 400 ml (1⅔ cups) coconut milk
- 200 ml (¾ cup) heavy cream
- 60 g (2 oz) sugar
- 3 leaves gelatin
- 1 ripe mango, diced
- 2 tbsp lime juice
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soak the gelatin sheets in cold water for 5 minutes.
- Heat the coconut milk, cream and sugar for 5 minutes without boiling.
- Squeeze out the gelatin and stir in off the heat until dissolved.
- Pour into glasses and refrigerate for 4 hours until set.
- Blend the mango with the lime juice into a smooth coulis.
- Pour over the set panna cotta just before serving and top with a few mango cubes.
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