A great idea to escort the new Lucien coconut or chocolate: a white chocolate panna cotta mango coconut. So easy to prepare, here’s the recipe:

Serves 6
400 ml coconut milk
150g white chocolate
100 ml liquid full cream
1 tablespoon and a half coconut sugar
3 sheets of gelatine
2 fresh mangoes
1 half tablespoon honey

Soak the gelatine leaves in cold water.
Place coconut milk, cream and white chocolate in small pieces in a saucepan and bring to a boil, stirring constantly.
Remove from heat, add the wrung gelatine leaves.
Pour into glasses and place in the fridge for an hour.
Prepare the mango coulis: over low heat, reduce the mango pieces and honey to compote, then mix and let cool.
When the panna cotta is taken, pour the mango coulis on top and place in the fridge until tasting.

lucien dark chocolate praline almond and panna cotta mango coconut white chocolate