Recipes

Preparation

Lightly oil 4 small ramekins
Combine the coconut milk and sugar in a l litre pyrex jug.
Cover with paper towel and place jug in the microwave.  Cook on High (100%) for 2 minutes.
Combine water and gelatine in a small pyrex jug; dissolve on High (100%) for 40 to 50 seconds.
Whisk the gelatine in to the milk mix.
Add the yoghurt and whisk again.
Pour into ramekins and  chill for 4 – 5 hours.
Puree mango pulp in a blender until smooth.
Invert chilled Panna Cotta onto serving plates and swirl with mango puree to serve.

Variation:  Serve with kiwifruit puree.