Hi, my name is Christie and it’s been 10 days since my last blog post #bloggersanonymous
If you’ve got a blog (or any social media account), do you ever feel guilty for letting real life get in the way of your digital life?
I do, but then again it’s very important to have a good balance, and we all know that our lives aren’t going to end if we mark all as read in our RSS reader. In fact, I find it lifts a weight off my shoulders – I feel less stressed having a clean inbox and I can get on with my day.
Anyway, I’ll stop waffling and get onto today’s recipe…
I made this dessert for Christmas and it went down a treat in the hot Aussie Summer weather. You can even see the condensation on the glass which had been out of the fridge for less than 5 minutes!
The coconut cream and mango add a tropical twist to this traditional Italian dessert. It was a refreshing and light end to a massive Christmas meal, but you can enjoy it anytime when mangoes are in season.
If you have any leftover mango, then you should definitely try making my yummy Turkey, prawn and mango salad. The combination of poultry, seafood and fruit is surprisingly good. If you can’t face another turkey, then chicken works well too :)
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serves 6 (Conversion calculator)
2 vanilla beans
450ml coconut cream
3/4 cup caster sugar
3 gold-grade gelatine leaves
1/4 cup caster sugar
1/3 cup (80ml) water
1 lime, rind finely sliced, juiced
3 medium mangoes, sliced thinly
1. Split the vanilla beans lengthways and scrape out the seeds. Put them in a medium sized saucepan with the coconut cream, cream and sugar and heat until just under boiling point, stirring constantly. Take off the heat.
2. Soak the gelatine leaves in a bowl of cold water until soft, then squeeze out the excess water. Add to the hot cream mixture and whisk until dissolved.
3. Strain the cream mixture if you want to remove the black vanilla seeds. I didn’t as I love the way the seeds ink to the bottom as a ‘surprise’ at the end.
4. Divide between 6 glasses or serving ramekins then chill in the fridge for 4-6 hours or overnight.
5. While they are chilling, make the mango salad. Put the sugar, water and lime rind strips into a saucepan and stir over a low heat until the sugar dissolves. Then turn up the heat to medium and boil for 5 minutes to soften the rind and infuse the syrup. Remove from the heat then stir in the fresh lime juice and place in the fridge to chill.
6. When ready to serve, add the sliced mango to the lime syrup and stir to combine, then spoon some over each panna cotta.