Coconut Panna Cotta with Mango & Lime

INGREDIENTS

For the Panna Cotta:

• 1 Can Simply Better Thai Coconut milk
• 250ml Simply Better Single Source Irish Jersey Cream
• 4-5 Gelatine Leaves
• 80g Caster Sugar
• 1 Vanilla Pod, split and seeds scraped out
• Zest & Juice of 1 Lime

For the Mango & Lime:

• 1 Simply Better Tree Ripened Mango
• Zest & Juice of 1 Lime
• Fresh Mint Leaves, finely chopped

METHOD

1. To make the Panna Cotta, soak the gelatine leaves in cold water for approximately 10 minutes. Place the coconut milk, cream, caster sugar, lime zest, lime juice and scraped out vanilla seeds in a saucepan and slowly bring up to the boil.
2. Remove from the heat, gently squeeze the soaked gelatine leaves and add to the saucepan, whisking continuously until they have dissolved. Divide the mixture between dariole moulds/ramekins, leave to set in fridge for at least 3 hours or up to two days is fine.
3. To unmould the panna cotta, gentle dip the mould in a dish of hot water for 5 seconds, make sure the water doesn’t go into the mould & place your hand on top and shake. The panna cotta should unmould into your hand.
4. Dice the mango and toss in the lime juice and zest and chopped mint leaves. Set aside for 20 minutes to allow the flavours to develop.
5. Serve the panna cotta with the marinated mango & garnish with some fresh mint leaves on top.

Tip: The Mango can also be swapped for fresh pineapple or Simply Better Irish King Strawberries when they are in season.