Mango Daiquiri Panna Cotta
I'm away at a convention (Read: Summer Camp for Nerds), so let's go with a quick and easy recipe, both to post, and to make : a Panna cotta! I love panna cottas - thick and creamy, so incredibly satisfying - and they're inherently gluten free! Score!
This one - a Mango Daiquiri Panna Cotta - is a variation of the boozy panna cotta recipes in my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!
Mango Daiquiri Panna Cotta
1 1/2 tsp Unflavored gelatin powder
3 Tbsp Rum
1 cup coconut milk
1 cup mango puree
1/2 cup Sugar
1/2 cup Sour cream
Sprinkle the gelatin over the rum in a small bowl and let absorb for five minutes.
Combine coconut milk, puree, and sugar in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.
Once the milk mixture has come to a simmer, remove it from the heat. Whisk in the gelatin until fully incorporated, and the mixture is smooth. Add sour cream, whisking once again till fully incorporated and smooth. Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.
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