Coconut Panna Cotta with Sago and Fresh Mangoes
- 150 g of Emborg Whipping Cream
- 150 g of Coconut Milk
- 70 g of Sugar
- 5 g of Powdered Gelatin
- 15 ml of Cold Water
- 50 g of Cooked Sago
- 150 g of Mango (fresh cut into cubes)
Would you like to try a true Italian dessert classic with an exotic twist? Emborg's panna cotta with coconut, sago and mangoes is a delicoius and tasty suggestion.
Bloom the gelatin in cold water and set aside. Then, heat coconut milk and sugar on low heat and add gelatin.
Gradually add Emborg Whipping Cream. Pour the mixture into 4 small glass cups.
Put a spoonful of sago in each mixture. Then, let the Panna Cottas set in the chiller for 2 hours.
Subsequently, top the desserts with fresh cut mangoes and serve chilled.
Voilá -a perfect dessert to serve for friends or family!