Mango Curd & Coconut Panna Cotta
zest 1 limes
1 cup sugar
6 eggs, whisked
200 g butter, cut in small cubes
In a mixing bowl, rub the sugar & the zest together.
Liquidise the mango. Add eggs and whisk together.
Pour into a heavy based pan and add lime sugar.
In a heavy based pan, over a medium heat, using a digital thermometer, cook curd to 72°C.
Take of the heat & add the diced butter
Pass & chill
1 x 270 ml tin coconut milk
1 x 270 ml tin cocunut cream
50 gms sugar
¼ vanilla bean
2 Kaffir lime leaves
2 ½ sheets gelatine, soaked
Warm & infuse the milk, cream, sugar, vanilla bean & Kaffir lime leaf.
Add the gelatine sheet and stir until dissolved.
Strain and let cool slightly.
1 x mango, diced
In a decorative glasses, place 1 tbsp. of diced mango at the bottom of each glass.
Add enough mango curd to half fill the glasses.
Refrigerate until mango curd is just set.
Pour over coconut panna cotta to fill the glasses.
Transfer back to the fridge until completely set.