Sunday, 11 October 2015

Panna cocco with mango jelly (GAPS)

panna_cocco_with_mango_jelly_GAPS
Gingery mango panna cotta cocco in a glass

This cold Italian custard served with fruit sauce is now rethinked to fit GAPS and PALEO guidelines. Instead of moulding this great dessert the classic way I have left it locked up, so you can indulge directly from the glass it has been chilled in.

You will need:
150 g creamed coconut
400 ml filtered water
1 scant tbsp beef gelatin powder
2 tbsp honey

2 medium mangoes, ripe, juicy and sweet
1 scant tbsp beef gelatin powder
1/2 cm fresh ginger root

1. Put the creamed coconut in a sauce pan, add the water and gently heat to dissolve. Bring just to the boiling point, then take the pan off the heat. The coconut likes to separate in hot water so just immerse a hand blender and blend until milk-like.
2. Pour the coconut milk through a sieve to remove the fibrous part (save for later use, cool down and lock into a glass container and place into the fridge). Add the gelatin to a little cold water to dissolve then stir into the coconut milk.
3. Let the milk cool down from hot to warm, then stir in the honey.
4. Pour the sweetened milk into 4 glasses and place them into the refrigerator to set while you are preparing the gingery mango jelly.
5. Cut the mangoes in half as close to the seed as possible. Scoop out the flesh, then put into a sauce pan. Bring gently to boil. When just reached the boil add the thinly sliced ginger. Take the pan off the heat, immerse a hand blender and blend into puree.
6. Push the hot mango puree through a sieve to remove the fibrous parts. Add the gelatin to a little cold water to dissolve then stir into the hot mango.
7. Let the mango cool down to room temperature.
8. Take the chilled cocco out of the fridge and spoon some gingery mango on top, and put the glasses back into the fridge for an hour or two.
9. Serve, share and enjoy!

Tip: You can serve panna cocco the classic way: divide the coconut mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, or chill until firm, then turn out onto a serving plate, and just spoon some gingery mango on top OR spoon some mango puree onto a serving plate then place the turned out panna cocco in the middle of the puree.

For VEGANS: Use algae, agar-agar or carrageen instead of gelatin, and maple syrup instead of honey.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.

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