Mango Coconut Panacotta Recipe by Exec Chef Rajinder Sareen, Sheraton Grand Pune Bund Backyard Lodge

Uncover the style of summer time with Govt Chef Rajinder Sareen’s Mango Coconut Panacotta Recipe from Sheraton Grand Pune Bund Backyard Lodge.

Mango Coconut Panacotta Recipe by Exec Chef Rajinder Sareen, Sheraton Grand Pune Bund Garden Hotel
Mango Coconut Panacotta Recipe by Exec Chef Rajinder Sareen, Sheraton Grand Pune Bund Backyard Lodge

As we method the hotter months, enable us to current a pleasant Mango Coconut Panna Cotta recipe by Chef Rajinder Sareen of Sheraton Grand Pune Bund Backyard Lodge, completely capturing the essence of summer time indulgence.

The Mango Coconut Pannacotta is a pleasant fusion dessert that completely balances the tropical flavours of mango and coconut, making a refreshing and indulgent deal with.

Right here is the total recipe for Mango Coconut Panacotta:

Elements:

  • 2 ripe mangoes, peeled and diced
  • 1 Can Coconut Cream Milk
  • 1/2 cup sugar (regulate to style)
  • 1 tsp Mango essence
  • 1/4 cup Chilly Water
  • Recent mint leaves for garnish (non-compulsory)

Directions:

  • In a blender, puree the diced mangoes till clean. Put aside.
  • In a saucepan, mix the coconut milk and sugar over medium warmth. Stir till the sugar is dissolved.
  • As soon as the coconut milk combination is heat, add the mango puree and vanilla extract. Stir till nicely mixed. Style and regulate sweetness if vital.
  • In a small bowl, sprinkle the gelatine over the chilly water and let it sit for about 5 minutes to melt.
  • After the gelatine has softened, warmth it within the microwave for about 20-30 seconds till it’s fully dissolved.
  • Pour the dissolved gelatine into the mango-coconut combination and stir till nicely included.
  • Divide the combination evenly amongst serving glasses or moulds.
  • Refrigerate for a minimum of 4 hours, or till set.
  • As soon as set, garnish with contemporary mint leaves earlier than serving if desired.

Learn extra: Meals Voyager

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