Next time you hold a gathering, you may want to hoodwink your guests by serving them these lovely “soft-boiled eggs” for dessert. Try serving them along with some coffee or liqueur as well. Bet your guests will think you have gone off your rails for sure! These Coconut Panna Cotta With Mango And Orange Eggs are so much fun and I am sure it will put a smile on the face of anyone you serve it to! Don’t you think they look a lot like soft-boiled eggs? I think it’s also a good trick to pull off on your kids this Halloween.
I found this fantastic recipe from the British Larder website. I just made a minor tweak by substituting the recipe’s passion fruit with a mango and orange juice puree instead. Do check out the British Larder website for the original recipe and hope you will have as much fun as I did making these fun and lovely dessert.
Coconut Panna Cotta With Mango And Orange Eggs
18 Cleaned Egg Shells – please refer to the British Larder for cleaning the eggs.
Coconut Panna Cotta
500 ml Coconut Milk
100 ml Double or Whipping Cream
120 g White Chocolate
8 g of Unflavored Gelatin
4 Tbsp of Cold Water
Combine 4 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
In a saucepan, combine the coconut milk and cream. Bring it to a boil and simmer for one minute. Remove the pan from the heat and add the white chocolate and gelatin. Stir the chocolate and gelatin until completely dissolved.
Strain the mixture through a fine sieve and pour it into the prepared egg shells. Refrigerate until firmly set, about 4 hours.
Once the coconut panna cotta has set, use a small scoop to scoop out a small bit from the center to make a small indent. This is for the mango and orange fruit jelly which resembles egg yolk.
Mango And Orange Fruit Jelly
200 g Frozen Mango Chunks, thawed for 10 minutes
200 ml Orange Juice
3 Tbsp Sugar or to taste
2 g Gelatin
2 Tbsp of Cold Water
Only prepare the mango and fruit jelly when the coconut panna cotta is completely set and you have scooped out the holes in the center of the panna cotta.
Put the mango, orange juice, and sugar in a blender. Puree the mixture until smooth. Taste, then add more sugar if necessary.
Combine 2 Tbsp of cold water and gelatin in a small bowl. Let it stand for 5 minutes to soften.
Pour the mango and orange puree into a saucepan, heat over low heat until it starts to bubble, remove the pan from the heat and mix in the gelatin. Stir until the gelatin has completely dissolved.
Pass the mango and orange puree through a fine sieve and leave it to cool completely but not set, it must be pourable. Then slowly pour the mango and orange jelly into the center of the coconut panna cotta. Return the eggs to the refrigerator and let the jelly set, about 2 hours.
Makes 18 eggs