Mango Daiquiri Panna Cotta

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I’m away at a convention (Read: Summer Camp for Nerds), so let’s go with a quick and easy recipe, both to post, and to make : a Panna cotta! I love panna cottas – thick and creamy, so incredibly satisfying – and they’re inherently gluten free! Score! This one – a Mango Daiquiri Panna Cotta – is a variation of the boozy panna cotta recipes in my first cookbook, The Spirited Baker.

Mango Daiquiri Panna Cotta

1 1/2 tsp Unflavored gelatin powder
3 Tbsp Rum
1 cup coconut milk
1 cup mango puree
1/2 cup Sugar
1/2 cup Sour cream

Sprinkle the gelatin over the rum in a small bowl and let absorb for five minutes.

Combine coconut milk, puree, and sugar in a saucepan. Heat to just to a simmer, stirring occasionally. Do not let it come to boil! Meanwhile, microwave the gelatin for about 15 seconds, or until it’s melted.

Once the milk mixture has come to a simmer, remove it from the heat. Whisk in the gelatin until fully incorporated, and the mixture is smooth. Add sour cream, whisking once again till fully incorporated and smooth. Pour into four greased ramekins or custard cups. Chill for at least 2 hours until set.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

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Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

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