Pina Colada Panna Cotta

Method

Our pina colada panna cotta recipe just wobbles 'SUMMER!' and makes a beautifully light dessert option in the warmer months. Refreshing mango and orange jelly cuts through the mellow pina colada milk layer - to create a tropical meeting to remember. If you like pina coladas and puds you'll want to serve up again, then scroll on down...

Pina colada panna cotta

1. Bring the milk, cream, sugar, gelatine and pina colada puree to the boil.

2. Once boiling, remove from the heat. Allow to cool slightly for 2 minutes.

3. Pour into your desired moulds, leaving a 1cm gap for the jelly, and allow to set in the refrigerator overnight.

Mango & Orange Jelly (Once panna cotta has set)

1. Dice the mango into roughly 5mm x 5mm cubes.

2. Bring the mango purée, diced mango, gelatine and stock syrup to the boil.

3. Once boiling, remove from the heat, add the orange flavour drops and allow to cool to roughly 30-40 degrees.

4. Pour the jelly on top of the set panna cotta and allow it to set for around 2-3 hours.

Composition

1. Remove the moulds from the fridge and demould the panna cotta by warming the sides gently.

2. Serve on a plate and accompany with fresh fruit.

Tip

Methods of warming the moulds:

- Hairdryer

- Blow torch

- Warm water (depending on the type of mould).