Mango Curd & Coconut Panna Cotta

Ingredients

Mango Curd
2 mangos, 1 diced
zest 1 limes
1 cup sugar
6 eggs, whisked
200g butter, cut in small cubes

 

Coconut Panna Cotta
1 x 270 ml tin coconut milk
1 x 270 ml tin coconut cream
50g sugar
¼  vanilla bean
2 kaffir lime leaves
2 ½ sheets gelatine, soaked

 

Method

For the mango curd, rub the sugar and  the zest together in a mixing bowl. Liquidise 1 mango and add to bowl with eggs and whisk together. Pour into a heavy based pan and add lime sugar. Heat over a medium heat, using a digital thermometer, cook curd to 72°C. Take of the heat & add the diced butter. Pass and chill.

For the panna cotta, warm and infuse the milk, cream, sugar, vanilla bean and kaffir lime leaf. Add the gelatine sheet and stir until dissolved. Strain and let cool slightly.

To assemble, place 1 tbsp. of diced mango at the bottom of each decorative glass. Fill the glass with half mango curd and refrigerate until just set. Pour over panna cotta to fill the glasses and transfer back to fridge until completely set.