This is one of the easiest dessert recipes and it takes no more time to multiply the recipe to feed a large party. Any seasonal fruits can be used. In winter, when mangoes are out of season, use strawberries. A shot or two of Malibu, Cointreau or other liquor is also a decadent addition to the fruit salad.
Prep: 30 minutes | Cook: Moderate
Spirit House the Cookbook
Images and recipes from Spirit House the Cookbook by Helen Brierty & Annette Fear
New Holland Publishers
50 ml (1 fl oz) water
100 g (3½ oz) sugar
1½ gelatine leaves titanium strength or 3½ leaves
100 ml (3½ fl oz) coconut cream
200 ml (7 fl oz) mango purée
200 ml (7 fl oz) pure cream
• Bring the water and sugar to the boil then remove from heat.
• Soften the gelatin sheets in cold tap water then squeeze
out excess water before stirring into the warm sugar syrup. Cool to room temperature.
• Place the sugar syrup and coconut cream in a large bowl and mix together. Stir through the mango purée.
• Whip the cream to soft peaks and carefully fold through the mango mix.
• Divide the panna cotta mix between 6 glasses and refrigerate for a minimum of 4 hours to set.
2 mangoes, peeled and cut into 2 cm dice-sized pieces
1 tablespoon caster (superfine) sugar
• Combine mangoes, passionfruit pulp and sugar in a bowl and stir to dissolve the sugar.
• To finish, remove the panna cotta from the refrigerator.
Add the mango and passionfruit salad to each glass and serve.
Leaf gelatine can be found in 2 strengths – gold and titanium. Titanium is 5 gm and gold 2.2 gm, so a recipe needs to be adjusted depending on which you use. Leaf gelatine gives a smooth silken texture with no flavour, and is so superior to powdered gelatine which should be avoided at all costs. Leaf gelatine is available at good supermarkets and can be purchased from food outlets online.