📝 About This Recipe
This elegant dessert marries the velvety, structured technique of an Italian Panna Cotta with the vibrant, soul-warming flavors of a Thai tropical paradise. By swapping traditional heavy cream for rich coconut milk and infusing it with aromatic lemongrass and kaffir lime, we create a dairy-free masterpiece that is both refreshing and indulgent. The addition of a zesty ginger-mango coulis provides a bright acidity that perfectly cuts through the creamy coconut base, making it the ultimate finale for any Southeast Asian-inspired feast.
🥗 Ingredients
Coconut Base
- 27 ounces Full-fat Coconut Milk (two standard cans, do not use 'light' versions)
- 1/2 cup Granulated Sugar (adjust slightly based on preferred sweetness)
- 1 tablespoon Powdered Gelatin (unflavored)
- 3 tablespoons Cold Water (for blooming the gelatin)
- 1 stalk Lemongrass (bruised and cut into 3-inch pieces)
- 3 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Sea Salt (to balance the richness)
Ginger-Mango Coulis
- 2 cups Fresh Mango (ripe, peeled and diced)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Honey (optional, depending on mango sweetness)
Garnish
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 6 pieces Fresh Mint Leaves (small sprigs for color)
- 2 tablespoons Macadamia Nuts (roughly chopped)
👨🍳 Instructions
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1
In a small bowl, sprinkle the gelatin evenly over the 3 tablespoons of cold water. Let it sit for 5-10 minutes to 'bloom' until it becomes a thick, spongy mass.
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2
In a medium saucepan, combine the coconut milk, sugar, bruised lemongrass, torn kaffir lime leaves, and sea salt.
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3
Place the saucepan over medium heat and stir constantly until the sugar has completely dissolved. Do not let the mixture come to a rolling boil; a gentle simmer is perfect.
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4
Once simmering, remove from heat. Cover the pan with a lid and let the aromatics (lemongrass and lime leaves) steep in the warm coconut milk for 10 minutes to infuse the flavor.
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5
Remove the lid and discard the lemongrass and kaffir lime leaves. Stir in the vanilla bean paste.
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6
Add the bloomed gelatin to the warm coconut mixture. Whisk gently but thoroughly until the gelatin is completely dissolved and no streaks remain.
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7
Prepare 6 ramekins or glasses. For a smoother texture, pour the mixture through a fine-mesh sieve into a large measuring pitcher before filling the molds.
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8
Evenly divide the mixture among the ramekins. If bubbles appear on the surface, gently pop them with a toothpick for a pristine finish.
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9
Allow the panna cottas to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until set.
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10
While the panna cotta sets, make the coulis: Place the mango, grated ginger, lime juice, and honey into a blender. Process until completely smooth.
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11
Taste the coulis; if it feels too thick, add a teaspoon of water. If you prefer a very refined sauce, press it through a sieve to remove any mango fibers.
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12
To serve, you can serve them directly in the glasses or unmold them. To unmold, dip the bottom of each ramekin in warm water for 5 seconds, run a thin knife around the edge, and invert onto a plate.
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13
Spoon a generous amount of the ginger-mango coulis over the top of each panna cotta.
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14
Garnish with toasted coconut flakes, chopped macadamia nuts, and a sprig of fresh mint for a professional, restaurant-quality presentation.
💡 Chef's Tips
Always use full-fat canned coconut milk for the necessary creaminess; carton-style coconut milk for drinking is too thin. To avoid a 'rubbery' texture, ensure you measure the gelatin precisely and do not let the mixture boil after the gelatin is added. If you are vegan, you can substitute the gelatin with 1.5 teaspoons of agar-agar powder, but note that the texture will be slightly firmer. If the panna cotta won't release from the mold, don't force it; a few extra seconds in the warm water bath usually does the trick. For an extra flavor punch, toast your coconut flakes in a dry pan until just golden right before serving.
🍽️ Serving Suggestions
Pair with a chilled late-harvest Riesling or a sweet Moscato d'Asti to complement the tropical fruit notes. Serve alongside a small plate of ginger snap cookies for a crunchy textural contrast. A hot cup of Lemongrass or Jasmine tea makes for a sophisticated and digestive-friendly pairing. For a truly festive look, serve in martini glasses and layer the mango coulis at the bottom before pouring the coconut mixture on top.