Date panna coco with mango salad

Date panna coco with mango salad

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 446 kcal
, Fat: 27 g
, Carbohydrate: 48 g
, Protein: 4 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Date panna coco

100g Medjool dates, pitted, finely chopped
4dl coconut milk
1dl full cream
2tbsp sugar
¾tsp agar-agar

Mango salad

1 mango, cut into slices
2tsp lemon juice
1tbsp maple syrup
2 Medjool dates, pitted, cut lengthwise into strips
a little peppermint or lemon balm
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Utensils

4 ramekins, each holding approx. 150 ml, rinsed with cold water

How it's done

Date panna coco

In a pan, combine the dates, coconut milk and cream. Add the sugar and agar-agar, bring to the boil while stirring. Reduce the heat, simmer for approx. 2 mins. Pour the mixture into the prepared ramekins, allow to cool. Cover and refrigerate for approx. 2 hrs. until the mixture is set.

Mango salad

Mix the mango slices with the lemon juice and maple syrup, refrigerate until ready to serve.

To serve, carefully separate the panna coco from the edge of the ramekins using the tip of a knife, tip out onto plates. Serve with the mango salad, decorate with the dates and mint/lemon balm.

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