Coconut Panna Cotta with Papaya–Mango Sauce

20 oz.

15 minutes

David Katz, Consulting Chef

For the Mango-Papaya sauce:
    • 3 oz. The Perfect Purée Mango,  thawed
    • 3 oz. The Perfect Purée Papaya,  thawed
    • 2 oz. simple syrup
1. Combine ingredients and transfer to a squeeze bottle or covered storage container.
2. Refrigerate until use.
For the Panna Cotta:
    • 2 tsp. powdered gelatin
    • 2 oz. cold water
    • 10 oz. The Perfect Purée Coconut,  thawed
    • 8 oz. heavy cream
    • 4 drops vanilla extract
    • mint sprig to garnish
1. Sprinkle gelatin over cold water and set aside. Simmer Coconut puree, cream and vanilla for 2 minutes.
2. Whisk in dissolved gelatin.
3. Pour into molds and refrigerate overnight. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate.
4. Surround the panna cotta with mango-papaya sauce and garnish with mint.