Co­conut pan­na­cotta

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600ml sin­gle cream 165ml co­conut cream 15g fresh basil leaves 3 leaves gela­tine

60g caster sugar Zest and juice 1 large lime Sliv­ers of fresh lime 1 mango, puréed

Heat the cream, co­conut cream and fresh basil in a pan, bring to the boil, then sim­mer for 15 mins, un­til re­duced to 600ml. Put the gela­tine in cold wa­ter for 5 mins. squeeze out, then add to the cream mix­ture with the sugar and lime zest. stir un­til the gela­tine dis­solves. stir in the lime juice. Pour into 6 lightly oiled metal moulds and chill for 4 hrs. Dip the moulds briefy in hot wa­ter, turn out and top with sliv­ers of lime. spoon the puree around and scat­ter with basil.

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