Sometimes when things get real hard for me I start ignoring my blog. These are times I have to make a tough decision. These are times when I have to ask myself some very difficult questions. These are times when I simply do not have the energy to cook and develop recipes for the blog.
I also feel uninspired. I don't enjoy reading my cookbooks, or watching some of my favourite food shows or even want to enter my kitchen. And thereby become a dud.
But now that I'm back to feeling a little like myself I know it's time to get back in the groove. So I go where inspiration strikes. I go back to comfort and to an old favourite.
Ok, so I make this dessert pretty often. I make it different avatars, bring together different flavours and make it work for me seasonal. I've done the White chocolate and raspberry version and the Nolen Gur version on this blog already and this is how the latest looks.
This particular panna cotta is inspired by a Thai dessert that I love very very much - Mango Sticky Rice. Sweetened coconut milk poured over chewy rice paired with a decadent slice of mango. I, of course, omitted the rice and made the panna cotta as close to the dessert I could.
I used palm sugar. You can use plain white sugar. I used a bit of lemon grass. You can omit that completely. And finally I infused the mango with a bit of basil, you can omit that too if you don't like the flavours of basil.
But honestly, this is about the mango curd, this is something you can omit completely, but I'd say you should spend a bit of time making it (honestly it only take 15 minutes) because it's really worth it.
I used the recipe here for that.
Oh and there is really no excuse for not making this dessert, it is mango season after all.
Mango Coconut Panna Cotta with Mango Curd
For the panna cotta
100 ml fresh cream
200 ml coconut milk
1 piece of lemon grass stalk
1/2 cup palm sugar/ white sugar
a pinch of salt
1 tblsp gelatin
3 tblsp water
For the topping
Mango curd. Recipe here
1 ripe mango
A few sprigs of basil
1. In a little bowl, soak the gelatin with the water and keep it aside.
2. In a sauce pan heat the cream, coconut milk, lemon grass, salt and sugar together. Bring it to a boil turn off the gas and set aside.
3. Melt gelatin gently over low heat and pour into the coconut milk mixture.
4. Strain the mixture into individual cups and chill in the refrigerator until set.
5. Meanwhile make the topping by chopping the mangoes and the basil together.
6. Once the panna cotta has set, spoon a layer of the mango curd (omit if you don't have any) and top with the mango basil. Serve cold.