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:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Date panna coco

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

Mango salad

1 mango, cut into slices
2 tsp lemon juice
1 tbsp 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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