Preparation time is 15minutes
Cook time is 4minutes
Total time is 19minutes
Serve is for 4 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 2 medium mango, peeled, de-cored and chopped
- 6 gingernut biscuits, broken/lightly crushed
- 1 2/3 cup coconut milk
- 1/3 cup double cream
- 30grams caster sugar
- 2 gelatine leaves, soak in water for 10 minutes
- 2teaspoons vanilla extract
Nutrition per serving
2130kJ / 510Cal
2130 Kilojoules or 510 Calories
24% of daily energy intake*
Protein
5.1grams
Fat
38.2grams
Carbs
34.8grams
Sugars
26.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy dessert come with a tangy and crunchy centre.
Method
Step 1 of 6
Heat up the coconut milk in a sauce pan to a medium heat and allow to simmer while stirring for 15 minutes.
Step 2 of 6
Once the milk has reduced by about half, all the sugar and cream and cook until the sugar has melted for 5 minutes.
Step 3 of 6
Remove from the heat and introduce the soaked gelatine leaves and vanilla and stir well until the gelatine has incorporated fully.
Step 4 of 6
Get 4 serving dishes ready and fill each with half of the mixture.
Step 5 of 6
Now place a layer of broken gingernut biscuits and a layer or chopped mango.
Step 6 of 6
Fill the top with the other half of the pannacotta mix and allow to set in the fridge for 3 hours before serving.
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