Coconut Panna Cotta With Mango Rum Coulis - cooking recipe

Ingredients

1 1/4 cups heavy cream
1 cup milk
1/3 cup granulated sugar
2 tsp coconut extract
1/2 tsp powdered gelatin, bloomed in 2 tbsp ice water
None None Mango Rum Coulis
1 None mango, peeled, sliced, 6 slices reserved for garnish
1 tbsp granulated sugar
2 tbsp rum

Preparation

Lightly grease 6 - 4.25oz molds. Arrange on a baking tray.
Gently warm heavy cream, milk and sugar over low heat for 1-2 mins, until sugar dissolves. Add coconut extract. Add bloomed gelatin and gently heat until dissolved. Transfer to prepared molds and chill overnight, covered, until set.
To make mango rum coulis, heat a lightly greased large frying pan over high heat. Saute mango and sugar for 1-2 mins, stirring, until sugar dissolves. Add rum. Bring to a boil and add 1/2 cup water. Transfer to a blender and puree until smooth. Let cool.
Remove panna cotta from molds and place on serving plates. Serve drizzled with coulis and topped with reserved mango slices.