This sweet dessert gets the perfect spicy kick! Make a coconut panna cotta with Durban-spiced mango salad and pistachio nut tuiles as dessert for any and every special occasion.
Coconut panna cotta with Durban-spiced mango salad and pistachio nut tuiles
Ingredients
Coconut panna cotta
- 185ml coconut cream
- 55g (¼ cup) castor sugar
- 1 vanilla pod, split lengthways
- 2½ leaves gelatine
- 250g low-fat yoghurt
Mango topping
- 7,5ml (½ tbsp) sugar
- a pinch of salt
- 1,25ml (¼ tsp) chilli powder
- a pinch of cayenne pepper (optional, depending on how hot you like it)
- zest of ½ lime, plus juice to taste
- ½ mango, diced into small cubes
Martha Stewart’s pistachio nut tuiles
- 65g (2/3 cup) sugar
- 3 egg whites
- a pinch of salt
- 60g (¼ cup) unsalted butter, melted and cooled 30ml (2 tbsp) all-purpose flour
- 125ml (½ cup) shelled unsalted pistachios, finely chopped in a food processor
Instructions
Place the coconut cream and castor sugar in a saucepan over medium heat.
Using the point of a knife, scrape the vanilla pod seeds into the saucepan before adding the entire pod.
Stir until the sugar dissolves, then just bring to a boil before removing from heat.
Soak the gelatine in cold water until soft. Squeeze out the excess water, drop the gelatine into the hot cream mixture and whisk until dissolved.
Add the yoghurt and whisk until smooth.
Strain the mixture through a fine sieve and discard the vanilla pod. Divide the mixture into 4 x 125ml (½ cup) ramekins, cover with plastic wrap and chill until just set, at least 3 hours.
Mix the sugar, spices and lime together with a squeeze of lime juice. Cover the mango cubes with the mixture.
Heat oven to 180ºC. Cream the sugar, egg whites and salt in a bowl until the sugar has dissolved. Whisk in the butter and flour. Stir in the pistachios.
Line a baking tray with a non-stick baking mat. Place a long-handled wooden spoon on a clean work surface and prop up each end on a metal spoon to raise it slightly (you will use the handle of the wooden spoon to form tuiles).
Drop teaspoons of batter onto the baking mat, spacing them about 2cm apart; flatten into rounds. Bake until pale golden, 8 – 10 minutes. Allow to cool for 30 seconds.
Working quickly with 1 round at a time, use a spatula to lift tuiles from the sheet and drape them over the spoon handle. (If the cookies become too crisp to work with, return to the oven until pliable, about 1 minute.) Let the tuile cool slightly, 20 – 30 seconds, then remove from the handle. Press the sides together to close. Allow to cool completely. Repeat with the remaining batter. Tuiles can be stored in an airtight container for up to 1 week.
