Coconut, mango and orange panna cotta
Ingredients
9g sachet Aeroplane Jelly Lite Orange Mango Flavour
250ml (1 cup) boiling water
100g mango flesh, pureed
450g tub Chobani Coconut Blended Yoghurt
500ml (2 cups) VitaSoy Coco-nut mILK
2 Tbsp caster sugar
Extra 80ml (1/3 cup) boiling water
3 tsp powdered gelatine
2 oranges, segments removed, chopped
3 passionfruit, pulp removed
2 Tbsp coconut chips, toasted
Method
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Put 8 x 160ml (2/3 cup) dariole moulds or dishes on a tray. Put jelly crystals in a heatproof jug. Pour over boiling water and stir until crystals dissolve. Add mango and enough cold water to make 500ml (2 cups). Pour mixture evenly between moulds. Refrigerate for 30-45 minutes or until jelly begins to set.
2. Whisk yoghurt and coconut milk in a large jug. Set aside. Put sugar and extra water in a small heatproof bowl. Sprinkle over gelatine and stir until almost dissolved. Put gelatine mixture in microwave and cook on high/100% for 10 seconds. Stir until gelatine dissolves. Set aside for 10 minutes to cool slightly. Whisk gelatine mixture into yoghurt mixture. Pour evenly over jelly. Refrigerate for 6 hours or until set.
3. Dip moulds in hot water for a few seconds then turn out onto serving plates. Top with orange pieces and drizzle with passionfruit. Sprinkle with coconut chips and serve.
Nutrition info PER SERVE: 579kJ, protein 6g, total fat 4.6g (sat. fat 3.2g), carbs 16g, fibre 4g, sodium 53mg. Carb exchanges 1. GI estimate medium. Gluten free.
