Milk - 1 litre
or (coconut milk - 2 cups full cream coconut milk and 1 cup coconut cream)
Sugar - 1/2 cup
Vanilla essence 1 tsp or 1 vanilla bean cut and scraped
Gelatin - 1 tbsp
Water or milk to dissolve gelatin - 2-3 tbsp
Mango puree - Topping
3 cups cubed mango
If using fresh milk, use full cream.
The same goes for coconut milk. You could skip the coconut cream and use 3 1/2 cups of coconut milk.
Have cups or dessert glasses ready on a tray.
In a bowl first, add the water or milk used for dissolving gelatin and (as per pack instructions) sprinkle the gelatin powder over the liquid to bloom it.
Meanwhile, in a saucepan, heat the milk/coconut milk. Add sugar and stir to dissolve. Gently bring it to simmer. Add the vanilla bean or essence. Do not let it rapidly boil. Once all the sugar has completely dissolved, take it off the heat.
Pour in the ready gelatin and stir well to ensure there are no lumps.
Strain the milk/ coconut milk mixture into a jug or a pourable bowl. (This helps to get rid of any undissolved gelatin bits stuck to the bottom and the foam and skin which sometimes build up on top of the saucepan.)
Pour equal amounts into each glass- say 1/2 cup measure. Or more according to your choice.
Transfer this into the refrigerator and let it set for a couple of hours.
For the mango puree
I find that if the Mango is sweet enough, it doesn’t need any added sugar. However, if you feel that it could do with some added sweetness then go ahead and add a little sugar, blend it with a hand blender. I like to pass this puree through a sieve just to ensure there are no stringy bits from the mango (depending on the type of mango you use)
Once the pannacotta has set, top each pannacotta with a tablespoon of mango puree. Chill it again before serving.
You could even top the pannacotta with cubes of mango or a mix of berries and berry coulis as the topping.
Sometimes I like to add coffee sauce if using milk to make the pannacotta which is just simple syrup reduced a little and adding a good quality coffee devotion or instant coffee powder to it. pour only after the mix has completely cooled.