Coconut Panna Cotta with Sago and fresh Mangoes
150 g of Coconut Milk
150 g of Emborg Whipping Cream
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
Bloom the gelatin in cold water. Set aside.
Heat Coconut Milk and sugar on low heat.
Gradually add Emborg Whipping Cream.
Pour the mixture into 4 small glass cups.
Put a spoonful of sago in each mixture.
Let the Panna cotta set in the chiller for 2 hours.
Topped with fresh mangoes.