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Coconut & Vanilla Pannacotta

A community recipe by dave clarke

Not tested or verified by Nigella.com

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Introduction

Ingredients

Serves: 4-6

Metric Cups

2 tubs coconut cream
248 millilitres double cream
75 grams caster sugar
1 vanilla pod
3 sheets gelatine leaves
mangos (to serve)
passionfruit (to serve)

2 tubs coconut cream
8⅔ fluid ounces heavy cream
3 ounces superfine sugar
1 vanilla bean
3 sheets sheet gelatin (platinum grade)
mangos (to serve)
passionfruit (to serve)

Method

Coconut & Vanilla Pannacotta is a community recipe submitted by dave clarke and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the Coconut Cream, double cream, sugar and vanilla pod in a pan and heat gently until boiling, and then simmer gently for 5 minutes. Remove from the heat. Split the vanilla pod and mix seeds into mixture.

Meanwhile, place the gelatine in a shallow dish and cover with cold water. Squeeze out the gelatine and add to the hot cream. Stir until dissolved then strain into 4 or six ramekins or small pudding moulds. Cool then chill until set.

Run a knife round the edge of each pannacotta and turn out onto serving plates. Serve with mango and passion fruit.

Place the Coconut Cream, heavy cream, sugar and vanilla bean in a pan and heat gently until boiling, and then simmer gently for 5 minutes. Remove from the heat. Split the vanilla bean and mix seeds into mixture.

Run a knife round the edge of each pannacotta and turn out onto serving plates. Serve with mango and passion fruit.

Additional Information

Coconut & Mace Pannacotta, add 4 blades of mace with the coconut cream, cream and sugar mixture (I added 1 vanilla pod and seeds), then follow the above recipe.