Coconut Milk & Mango Panna Cotta

For Coconut Milk Panna Cotta Layer:

Coconut milk          200 ml

Heavy cream          300 ml

Granulated Sugar    8 tbsp

Vanilla essence       1 tsp

Gelatin                    3 tsp

Water                               6 tbsp

For Mango Panna Cotta Layer

Mango Puree                    250 ml

Heavy Cream                   300 ml

Castor Sugar                    5 tbsp

Gelatin                              3 tsp

Cold Water                      6 tbsp

Method

For Coconut Milk Panna Cotta:

1. Sprinkle gelatin over a cold water and leave for 5 mins to bloom
2. In a heavy sauce pan heat together coconut milk, cream, vanilla essence and sugar  just till one boil (don’t over heat it)
3. Take it off  the  stove and add white chocolate
4. Add the gelatin mixture in it and stir well till dissolves
5. Let it cool for 2-3 minutes
6. Pour it in glasses to be served, tilt it in muffin pan to give an angle effect
7. Refrigerate till set

For Mango Panna Cotta Layer:

1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)
3. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .
4. Cool for 2-3 minutes.
5. Add mango puree to the cream gelatin mixture and mix very well.
6. Pour the mixture in the same glasses where coconut milk panna cotta is already set.
7. Refrigerate till set.