Coconut Panna Cotta

Instructions for Coconut Panna Cotta

1. In a small bowl, sprinkle the powdered gelatine over top the water and set aside to soak for about 5 minutes.
2. In a large mixing bowl whisk together the coconut condensed milk with 10oz of the coconut cream.
3. Meanwhile, in a small saucepan, heat the remaining 4oz of coconut cream over a medium heat until simmering. Then, remove from the heat and slip the softened gelatine into the warmed cream, stirring until smooth and the gelatine is dissolved.
4. Slowly pour the warmed cream into the large mixing bowl of condensed milk mixture whilst whisking continuously, until combined.
5. Decant into moulds or serving glasses and chill for at least 4 hours (best overnight) until set.

Instructions for Raspberry Sauce and Toppings

1. To make the raspberry sauce, place the raspberries, sugar and orange juice in a small saucepan. Cook this over a medium heat, stirring and mashing the raspberries to help them break down.
2. Bring the sauce to a simmer and then strain through a sieve to remove the seeds. Set aside to cool before adding to the panna cotta.
3. To toast the shredded coconut, spread the shredded coconut in a single layer on a lined baking tray and place in a preheated 375°F (190C/170C Fan) oven for about 10 minutes, watching until it begins to go golden. Remove and allow to cool.
4. To serve the coconut panna cottas, top with about 1 tablespoon of raspberry sauce, some chopped mango and a sprinkle of toasted coconut.