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Coconut Mango Panna Cotta F

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. 1½ cups mango purée
  2. ½ cup of the mango purée
  3. 3 Tbsp cold water
  4. Berries
  5. 2 tsp Pure Vanilla
  6. Raspberries
  7. Milk
  8. Sugar
  9. Cream
  10. Coconut milk
Contains MilkTree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Raspberry High in vitamin C · High in manganese

    High in vitamin C · 26 mg per 100 g, 33% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in manganese · 0.7 mg per 100 g, 34% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Raspberries, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.

Method

  1. Panna cotta is an easy five-ingredient dessert that starts by steeping cream or milk and finishes with silky smooth jiggly spoonfuls of wonder.
  2. Yes, I did say easy, because it is easy to make and adapts to whatever fruit you have on hand.
  3. It also keeps well in the fridge for up to 10 days, so that’s dessert for a week, at least.
  4. USES UP fresh or frozen fruits Mango purée with any other fruit purée, strained if necessary (see note) ¾ cup coconut milk ¾ cup heavy cream ⅛ cup sugar 2 tsp Pure Vanilla Extract (this page) 3 tsp unflavored gelatin 3 Tbsp cold water 1½ cups mango purée, divided (see subsitutions) 1.
  5. In a heavy-bottomed medium-size saucepot over medium-low heat, bring the coconut milk, cream, and sugar to a bare simmer, stirring until the sugar is dissolved.
  6. Remove from the heat and stir in the vanilla extract.
  7. 2.
  8. In a small bowl, sprinkle the gelatin into the cold water and let sit to bloom, 5 minutes.
  9. 3.
  10. Whisk the gelatin mixture into the warmed milk until the gelatin dissolves.
  11. Whisk in ½ cup of the mango purée.
  12. 4.
  13. Pour into dessert ramekins, little glasses, or custard cups.
  14. Place in the fridge until set, a minimum of 4 hours depending on the size.
  15. Once set, portion out the remaining mango purée over top of each panna cotta.
  16. Cover and place back in the fridge.
  17. Food 911 When puréeing certain fruits or berries, like raspberries for instance, some will need a good straining through a fine-mesh sieve after blending to get rid of all those tiny seeds or bits.
  18. This helps keep your panna cotta silky smooth.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Mixing bowl
  • Whisk
  • Blender
  • Wooden spoon
  • Sieve