Mango Vanilla Panna Cotta with Passion Fruit Coulis
Ingredients
- 200g fresh mango
- 2 tbsp agave or maple syrup
- 1 tsp vanilla bean paste
- 100g coconut cream
- 200ml rice milk
- 1 tbsp agave
- 1/2 tsp agar powder
- 2 passion fruits
Optional toppings
- coconut yogurt
- mango chunks
- blueberries
- edible flowers
Preparation
In a blender or food processor, blend the mango together with 2 tablespoons of agave or maple syrup and vanilla.
Place the mixture into a medium-sized bowl and reserve about 2 tablespoons of the mango purée for the coulis.
In a medium saucepan, add the coconut cream, rice milk, and 1 tablespoon of agave, and dissolve the agar powder. Heat over medium heat, whisking continuously until it starts to boil.
Add the coconut mixture to the mango purée and whisk to combine.
Transfer the mixture to jars or glasses.
In a small bowl, combine the reserved mango purée with the flesh of 2 passion fruits to make the coulis.
Top the panna cotta with coconut yogurt, passion fruit coulis, mango chunks, blueberries, and edible flowers.
