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Yuzu and vanilla bean panna cotta with mango
Panna cotta (Italian for “cooked cream”) truly is the easiest dessert of all easy desserts to have in your back pocket recipe arsenal. Simply described it’s milk/mylk/cream sweetened and set with gelatin. It’s cold, refreshing, and lends itself to more iterations than I can count, but this version is one of my faves: rich, creamy coconut milk infused with real vanilla bean and yuzu juice, topped with fresh mango – it just screams fresh summer flavours to me, and I can’t recommend this recipe enough. If you haven’t tried yuzu yet I highly recommend it for its distinct flavour. It’s a type of citrus grown in Asia (namely Japan, China, and Korea) that’s sold around the world in juice form and commonly used for as a flavouring agent in both sweet and savoury dishes. If you can’t find any near you, I recommend sourcing online or substituting with fresh lime juice and a little bit of zest.
SERVES
Ingredients
- 1/4 cup yuzu juice
- 1 tablespoon powdered gelatine, plain
- 1 x 398 ml can coconut milk, shaken well before opening
- Water
- 1/2 vanilla bean, split lengthwise and seeds scraped
- 3 tablespoons sugar
- 1 mango, diced small
- Toasted coconut, optional, to garnish
Directions
- Stir to combine the yuzu juice and gelatine in a small bowl. Leave to soften and bloom.
- Add coconut milk to a large measuring cup and fill with enough water to bring volume up to two cups. Stir well until smooth.
- Add coconut milk to a small saucepan, plus the vanilla bean and sugar. Heat over medium until simmering. Simmer gently for two to three minutes to melt sugar and infuse with vanilla.
- Pour hot milk back into the large measuring cup through a fine mesh sieve. (Note: Rinse, dry, and reserve the vanilla bean pod for adding to your kitchen’s sugar container – it’ll make the whole thing smell like vanilla). Add the yuzu and gelatine mixture to the hot coconut milk and stir well until gelatine has completely dissolved. Divide evenly among four ramekins or cute cups/dishes. Cool a few minutes at room temperature before refrigerating four hours or overnight to set.
- Serve cold in ramekins or inverted onto plates, dressed with chopped mango and toasted coconut.
