Mango panna cotta

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Ingredients

400 ml ml coconut milk coconut milk
3 tsp tsp vanilla extract vanilla extract
250 ml ml non-dairy milk non-dairy milk
65 g g cornflour cornflour
5 tbsp tbsp maple syrup maple syrup

For the dressing

200 g g mangoes mango
peeled and cubed
120 ml ml water water
0.5 tsp tsp chilli flakes chilli flakes

For the grilled mango

1 tbsp tbsp coconut oil coconut oil
plus extra for greasing
0.5 mangoes mango
peeled and cut into 2.5cm thick slices
2 tbsp tbsp brown sugar brown sugar

To serve

mint mint
chopped

Mango panna cotta

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3:00 h
(38)

Method

Preparation time: 0:30 min

Created by chef Gaz Oakley, this very special vegan panna cotta dessert recipe combines creaminess with sweet, grilled mango for a taste of the exotic.

1. Lightly grease 6 moulds with coconut oil and place on a baking tray. Heat the coconut milk in a saucepan over a low heat. Add the vanilla extract and allow to infuse while you whisk the non-dairy milk, cornflour and maple syrup together in a bowl until smooth. Scrape the cornflour mixture into the saucepan and stir until it has thickened up, about 4-5 minutes.

2. Remove from the heat and spoon the mix into your moulds. Tap them on the surface to level out. Cover with cling film and refrigerate for at least 3 hours.

3. Blitz all the dressing ingredients in a blender until smooth. If the dressing is too thick, add more water.

4. Before serving, heat a griddle pan over a high heat. Melt the coconut oil, then add the mango slices and griddle until lightly charred, then sprinkle over brown sugar for additional caramelization. Griddle the mango on all sides for around 3-4 minutes. To turn the panna cotta out of their moulds, simply dip the base of each mould into hot water to loosen them, then invert onto a serving plate. Serve with plenty of dressing, grilled mango and fresh mint.

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