Prepare the vanilla panna cotta first. Pour the milk, cream and coconut milk into a medium sized saucepan and add the sugar. Using a paring knife, split each vanilla bean open lengthwise and scrap out the seeds with the flat edge of the knife. Add the seeds and the split vanilla beans into the milk liquids. Heat the milk and cream over medium heat for 5 to 6 minutes, until the liquids come up to a low simmer; whisk occasionally.
While the mixture is heating, prepare the gelatin. Pour the 2 tablespoons (30 ml) of water into a small ramekin and stir in the gelatin. Microwave the gelatin in 10 second intervals for about 30 seconds, until it’s completely dissolved. Immediately, pour the hot gelatin into the liquids and stir. Do not allow the gelatin to cool, it will form clumps.
Once the liquids come up to simmer, remove the pan from the heat. Pour the prepared panna cotta liquids into small glasses, parfait cups or brandy sipping glasses. Watch my video recipe to see how it’s done. This recipe will make approximately 9 small desserts or 4 to 5 larger servings. Place the cups onto a tray and transfer the vanilla panna cotta into the refrigerator to set for a couple hours.
Making Mango Gelee:
When the panna cotta has set up slightly, prepare the mango gelee. Do not add the gelee too early, otherwise it will sink to the bottom. Peel and slice the mangos, then place into a food processor along with the sugar. Pulse for a few minutes until the mango is smooth and finely pureed. Add the lemon juice and ½ cup water at first. Pulse again and add more water if needed; the consistency shouldn’t be too thick.
Next, prepare the gelatin. Pour the 2 tablespoons (30 ml) of water into a small ramekin and stir in the gelatin. Microwave the gelatin in 10 second intervals for about 30 seconds, until it’s completely dissolved. Immediately, add the hot gelatin into the food processor and pulse with the mango. Do not allow the gelatin to cool, it will form clumps.
Gently pour the mango puree over the panna cotta. Return the dessert cups back into the refrigerator to set for 6 to 8 hours, or overnight, until firmly set.
Serving the Dessert:
When ready to serve, split each passion fruit in half using a serrated knife and scoop out the seeds into a small bowl using a small spoon. Add a spoonful of passion fruit seeds on top of each panna cotta.
If desired, garnish the top with whipped cream: pour chilled heavy cream into a mixing bowl and add the confectioner’s sugar and vanilla. Whisk on high speed for 3 to 4 minutes, until stiff peaks form. Transfer the whipped cream into a pastry bag with a star tip; I used a French star tip #4. Pipe small dollops of cream onto each serving.