A great vegan friendly, dairy free dessert with chai infused cream.
Whisk together the coconut milk with the sugar and spices and remove any lumps.
Add the Agar Agar and whisk again to mix thoroughly.
Place in a saucepan and bring gradually to the boil, stirring constantly. Continue to boil for approximately 2 minutes,then pass the mixture through a sieve and then pour the mixture into individual moulds.
Place in the fridge and allow to set.
For the glaze: place the mango puree and 75g of sugar in a saucepan and bring to the boil.
Reduce to a simmer and cook until you have a thick syrup.
Scrape the seeds from the passion fruits, zest the lime peel and dice the mango.
Add all this to the glaze once it has cooled.
Taste and add lime juice if needed.
Turn the panna cotta out of the moulds and pour the mango and passion fruit glaze on top.
Decorate with a lime wedge and maybe a sprig of mint.
«Keep in mind that agar agar must be allowed to set in the refrigerator and not in the freezer, otherwise the jelly will split. Try using other tropical fruits such as papaya to make your glaze.»