Cocobella Kefir Panna Cotta with Mango Jelly

Method

1. Bring Cocobella Dairy Free Natural Kefir Yoghurt and frozen mango to room temperature before commencing recipe. Place 6 serving glasses onto baking tray and clear a space in the fridge for setting.
2. Place gelatine powder (for panna cottas) in small bowl with water and whisk until fully incorporated. The gelatine mix will firm up.
3. Warm gelatine mix up by creating a warming bath – place small gelatine bowl inside a larger bowl half filled with boiling water (do not allow water to enter gelatine mix). Whisk gelatine mix with fork until melted and is of a smooth consistency. Set aside.
4. In a separate bowl, whisk remaining panna cotta ingredients together. Add gelatine mix to the bowl and whisk until fully dissolved. If mixture is not dissolving, create a warming bath similar to step 3 (this may happen if yoghurt is not at room temperature) and continue whisking until mixture is of a smooth consistency.
5. Divide panna cotta mixture between serving glasses and place in fridge. Panna cotta will firm up within 2-3hrs. Step 6 &7 can be completed without waiting the 2-3 hrs time frame.
6. Prepare mango jelly by slowly heating mango puree and gelatine powder in a small saucepan. Whisk until gelatine is fully dissolved and small bubbles begin to appear on the surface. Remove from heat and allow to cool slightly.
7. Remove panna cottas from fridge and divide mango jelly between glasses. Place back into the fridge and allow to set for the remainder of the 2-3hrs time frame.
8. Optional: upon serving, top with fresh mango slices, toasted coconut and crushed pistachio nuts.