Coconut Panna Cotta and Mango

Ingredients:

* Panna Cotta
1 c heavy cream
1 c coconut milk
1 tsp gelatin
4T sugar

* Mango sauce
1 small mango - peeled and cubed
1/2 c boling water
1/4 c sugar


Preparation:

To make the panna cotta:

1. Combine the cream and coconut milk in a medium saucepan. Sir until it combined.

2. Srinkle the gelatin on the cream and coconut mixture. Let stand 10 minutes, then stir well.

3. Add the sugar and bring the cream and coconut milk mixture to a simmer over medium heat while stiring it continuously until the gelatin and sugar have completely dissoved.

4. Remove and tansfer the mixture to the individual serving bowls or ramekins set in an ice water bath until they cooled off.

5. Transfer to the refrigerator and refrigerate overnight. If you want to serve them sooner, increase the gelatin to 1 1/2 tsp and refrigerate at least 4 hours.


To make the mango sauce:

1. Bring the water and sugar to a boil in a small saucepan, stirring constantly until the sugar has dissolved completely.

2. Remove from heat, let it cool, then add the cubed mangoes and puree in a blender.

3. Refrigerate until ready to serve.

4. To serve the panna cotta renverse', unmold the panna cotta by running a paring knife around the edge and inverting the ramekin onto a plate. Spoon the mango sauce over the plated panna cotta and serve.