Tender Coconut pannacotta
Ingredients
Fresh Tender Coconut pulp – 1
Milk 100ml
Whipping Cream 400ml
Sugar 4 tbs(You can modify this according to your taste)
Gelatin – 2 tsp
Method
Grind the tender coconut pulp along with milk..keep it aside.
Soak gelatin in about 2-3 tbsp milk and let it dissolve completely.
Now take a non stick pan and heat whipping cream, sugar ..Don,t boil.Now add the coconut milk mixture and stir..Lastly add the gelatin back to the mixture,,keep stirring till the mixture almost begins to boil.switch off the flame..
Pour this into glass and let it set . It might take around 40 mins...tender coconut pannacotta is ready..
Mango pannacotta
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Ripe Mango - 1 big
Milk - 100 ml
Milkmaid - 2-3 tbsp
gelatin 1 tsp (soak it 2;3 tbs of milk)
Now, blend the mango pulp in an electric blender to a smooth paste. Then gently mix the mango pulp into the milk until it smoothly ..
Warm mango pulp gently at medium-low heat for a few minutes.Pour gelatin mixture over the mango pulp and stir until completely dissolved
Take off the stove..
Now take out the fully settled tender coconut pannacotta ..Divide the mango mixture. Carefully ladle the mixture into the glass. Set in the fridge for at least 4 hours. Serve chilled.. (If you want the “angle” effect, put the bottles into an egg tray, tilt them a little).
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Remove the pannacotta from the refrigerator, uncover and spoon some chopped mango pieces &mint leaves into the glasses.
