Tropical Coconut Panna Cotta with Mango Salsa

Method

1. Combine the double cream, coconut cream, and chopped fresh coconut in a saucepan. Heat gently until it just begins to boil, then remove from heat. Let it steep and cool for at least 1 hour to infuse the flavors.
2. Lightly grease 6 dariole or pudding moulds with sunflower oil. Soak the gelatine sheets in cold water. Strain the cooled cream mixture into a clean pan. Add the 100g of golden caster sugar and heat, stirring, until fully dissolved. Squeeze the excess water from the softened gelatine and stir it into the warm cream mixture until completely dissolved. Pour the mixture into the prepared moulds, allow to cool to room temperature, then cover and refrigerate overnight until set.
3. Prepare the salsa: Dice the flesh from the mango cheeks. Blend the mango flesh around the stones with the lime juice and 1 tbsp icing sugar until smooth. In a bowl, combine this purée with the pulp from the passion fruit, the zest of one lime, and the diced mango.
4. To serve, briefly dip the bottom of each mould in boiling water to loosen. Carefully invert each panna cotta onto a serving plate. Top with toasted coconut shavings, if desired, and spoon the mango salsa alongside.