Coconut Panna Cotta with Mango Ginger Nuts: A Tropical Treat

Indulge in the tantalizing flavors of the tropics with this exquisite Coconut Panna Cotta with Mango Ginger Nuts recipe. This dessert combines the delicate creaminess of panna cotta with the vibrant sweetness of mango and the spicy warmth of ginger.

Ingredients:

For the Panna Cotta: - 1 can (13.5 oz) unsweetened coconut milk - 1/2 cup granulated sugar - 1/2 teaspoon vanilla extract - 1/4 teaspoon ground cardamom - 2 envelopes (1 tablespoon) unflavored gelatin powder - 1/4 cup cold water For the Mango Puree: - 1 ripe mango, peeled and pitted - 1 tablespoon granulated sugar For the Ginger Nuts: - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/2 teaspoon ground ginger - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/4 cup unsalted butter, softened - 1 egg yolk - 1 tablespoon water

Instructions:

To Make the Panna Cotta: 1. In a medium saucepan, whisk together the coconut milk, sugar, vanilla extract, and cardamom. 2. In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes. 3. Heat the coconut milk mixture over medium heat, stirring occasionally, until it just begins to simmer. 4. Remove the saucepan from the heat and whisk in the softened gelatin until dissolved. 5. Pour the panna cotta mixture into individual ramekins or molds and refrigerate for at least 4 hours, or overnight. To Make the Mango Puree: 1. In a blender, combine the mango and sugar. 2. Blend until smooth and set aside. To Make the Ginger Nuts: 1. Preheat oven to 350°F (175°C). 2. In a medium bowl, whisk together the flour, brown sugar, ginger, baking soda, and salt. 3. In a separate bowl, beat together the butter and egg yolk. 4. Add the wet ingredients to the dry ingredients and mix until a dough forms. 5. Stir in the water, one tablespoon at a time, until the dough comes together. 6. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. 7. Cut out desired shapes using cookie cutters. 8. Place the ginger nuts on a baking sheet lined with parchment paper. 9. Bake for 10-12 minutes, or until golden brown. 10. Let the ginger nuts cool on a wire rack.

To Assemble:

1. To serve, dip the ramekins or molds in hot water for a few seconds to loosen the panna cotta. 2. Invert the panna cotta onto a plate or dessert bowl. 3. Top with the mango puree and garnish with the ginger nuts.

Tips:

- For a richer flavor, use full-fat coconut milk. - Add a touch of citrus by squeezing a few drops of lemon or lime juice into the mango puree. - Dust the ginger nuts with powdered sugar for an extra touch of sweetness. - This dessert can be prepared ahead of time and chilled for up to 3 days.