Coconut Panna Cotta With Mango Rum Coulis

• 1 1/4 cups heavy cream
• 1 cup milk
• 1/3 cup granulated sugar
• 2 tsp coconut extract
• 1/2 tsp powdered gelatin, bloomed in 2 tbsp ice water
• None None Mango Rum Coulis
• 1 None mango, peeled, sliced, 6 slices reserved for garnish
• 1 tbsp granulated sugar
• 2 tbsp rum

1. Lightly grease 6 - 4.25oz molds. Arrange on a baking tray.
2. Gently warm heavy cream, milk and sugar over low heat for 1-2 mins, until sugar dissolves. Add coconut extract. Add bloomed gelatin and gently heat until dissolved. Transfer to prepared molds and chill overnight, covered, until set.
3. To make mango rum coulis, heat a lightly greased large frying pan over high heat. Saute mango and sugar for 1-2 mins, stirring, until sugar dissolves. Add rum. Bring to a boil and add 1/2 cup water. Transfer to a blender and puree until smooth. Let cool.
4. Remove panna cotta from molds and place on serving plates. Serve drizzled with coulis and topped with reserved mango slices.

heavy cream, milk, sugar, coconut, powdered gelatin, mango, mango, sugar, rum

Taken from recipes-plus.com/api/v2.0/recipes/25829 (may not work)