80ml milk, plus extra 350ml
5½ tsp powdered gelatine
400ml coconut milk
½ cup pure icing sugar, plus extra 1½ Tbsp
100g white chocolate, finely chopped
1 cup mango nectar fruit drink
½ mango, sliced into thin wedges
Mint leaves, to garnish
Fruit salad with vanilla lime syrup, to serve
Put milk and 4 tsp of the gelatine in a small bowl. Stir and set aside for 5 minutes.
Put coconut milk, extra milk, icing sugar and gelatine mixture in a medium saucepan and cook, stirring, over a medium heat until gelatine dissolves and mixture is hot without coming to the boil. Remove from heat and stir in chocolate until smooth.
Spoon mixture into a 1.5L-capacity decorative tin (see Cook’s tips, below) and refrigerate for 6 hours or overnight until jelly sets.
Put remaining gelatine in a medium microwave safe jug with 2 Tbsp water. Stir and set aside for 5 minutes then microwave on high/100% for 20 seconds or until gelatine has dissolved. Stir in sugar until dissolved then stir in mango nectar. Pour onto set panna cotta and refrigerate for 1 hour or overnight until jelly has set.
To remove panna cotta from tin, dip base and up sides in a sink of warm water for 3–4 seconds to help loosen jelly. Turn out onto a serving platter and top with mango wedges and mint. Serve with fruit salad on the side.