Coconut panna cotta with mango and coconut wafers

There are many parts to this dish, so it pays to get yourself fully organised before you begin. Despite the work involved, coconut panna cotta with mango and wafers is worth the effort.


Coconut wafers
Caramelised mangoes
Caramel sauce


1.Stir cream and sugar in a medium saucepan, over high heat, without boiling, until sugar dissolves.
2.Sprinkle gelatine over the boiling water in a small heatproof jug, stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl; cool.
3.Stir yoghurt and coconut extract into cooled cream mixture.
4.Rinse six ½-cup (125ml) moulds with cold water; drain, do not wipe dry. Pour yoghurt mixture into moulds, cover loosely with plastic wrap. Refrigerate 4 hours or until set.
5.Make coconut wafers. Preheat oven to 200°C/400°F. Grease and line an oven tray with baking paper. Cut pastry in half, cut each half into four triangles; place on tray. Bake 10 minutes. Remove from oven, brush with egg white, sprinkle with coconut. Bake a further 5 minutes or until coconut is golden.
6.Make caramelised mangoes. Remove cheeks from mangoes; using a large metal spoon, scoop flesh from skin then cut in half lengthways. Sprinkle cut surfaces of mango with sugar. Heat a large frying pan; cook mango, cut-side down, 2 minutes or until caramelised. Remove from pan; cool.
7.Make caramel sauce. Place sugar and 2 tablespoons of the water in a small heavy- based saucepan over medium heat; cook, swirling pan frequently, 4 minutes or until deep golden. Add lemon juice and the remaining water; swirl pan until combined and syrupy. Cool completely.
8.Carefully turn panna cotta onto serving plates, add mangoes; spoon over the sauce. Serve with wafers.

Panna cotta and coconut wafers can be made a day ahead.


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