Spicy Mango Panna Cotta with Saint John

Try these for a bit of fun spicy decadence. Not only does it burst with Mango yumminess, it has an after heat that envelopes the mouth, all that delicious spice that Apostle brings to the table with their Saint John Mango, Turmeric & Ginger hot sauce.

Ingredients (makes 6-8)

100ml hot water

3 tsp gelatine powder 

330ml cream

300ml milk

40g caster sugar

Pinch of sea salt

300ml Alphonso Mango pulp, canned

2 Tbsp Saint John - Mango, Turmeric & Ginger

25g shredded coconut, toasted

Method

Pour 100ml of hot tap water into a small bowl and briskly whisk in the gelatine. Set aside to bloom for 5 minutes.

Heat the cream, milk, sugar, and salt together in a medium saucepan on a medium low heat, stirring until the sugar has dissolved. Once the mixture is hot and you start to see steam, whisk through the bloomed gelatine until combined then remove from the heat.

In a measuring jug mix the mango pulp and the Saint John hot sauce together. Stir 200ml of this spiced pulp into your hot milk/cream mixture, keeping the remaining 100ml to dress the panna cotta’s with later, just before serving.

Place 6-8 small bowls, coupes, muffin tins, or glasses, onto a tray and divide the panna cotta equally between them. Place the tray in the fridge and chill for at least 3 hours. Meanwhile toast some shredded coconut in a pan on a low heat.

When ready to serve, remove the panna cottas from the fridge, spoon on the remaining spiced mango pulp over the surface of each, and top with your toasted coconut (to add a bit of texture). Enjoy!

Recipe by Kylee Newton, The Modern Preserver