Zenith Bloom: Coconut Panna Cotta with Spiced Mango Compote & Cardamom Pistachio Crumble

Ingredients

• 2 cans (13.5 oz / 400ml each) full-fat coconut milk
• 1/2 cup granulated sugar (for panna cotta)
• 2 tsp agar-agar powder
• 1/4 cup water (for blooming agar)
• 1 tsp vanilla extract
• Pinch of salt (for panna cotta)
• 2 large ripe mangoes, peeled and diced (about 3 cups)
• 1/4 cup granulated sugar (for compote, adjust to mango sweetness)
• 2 tbsp fresh lime juice
• 1 tsp grated fresh ginger
• 1/4 tsp red chili flakes (or to taste)
• 1/4 tsp ground cardamom (for compote)
• 1/2 cup shelled pistachios, roughly chopped
• 1/4 cup all-purpose flour
• 2 tbsp cold unsalted butter, cubed
• 2 tbsp brown sugar
• 1/2 tsp ground cardamom (for crumble)
• Pinch of salt (for crumble)
• Fresh mint leaves (for garnish)
• Optional: Toasted coconut flakes or edible flowers (for garnish)

Instructions

1. **Prepare the Coconut Panna Cotta:** In a small saucepan, whisk together agar-agar powder and water until no lumps remain. Let it bloom for 5 minutes. In a separate medium saucepan, combine coconut milk, granulated sugar, and salt. Heat over medium heat, stirring until sugar dissolves and the mixture is warm but not boiling. Add the bloomed agar mixture to the warm coconut milk. Bring to a gentle simmer, stirring constantly for 2-3 minutes to ensure agar is fully dissolved. Remove from heat, stir in vanilla extract. Pour the mixture into 6 individual ramekins or silicone molds. Chill in the refrigerator for at least 4 hours, or until fully set.
2. **Make the Spiced Mango Compote:** In a medium saucepan, combine diced mangoes, granulated sugar, lime juice, grated ginger, red chili flakes, and ground cardamom. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 8-10 minutes, or until the mango softens and the sauce slightly thickens. Some mango chunks should remain. Remove from heat and let cool completely.
3. **Prepare the Cardamom Pistachio Crumble:** Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper. In a small bowl, combine chopped pistachios, flour, brown sugar, ground cardamom, and salt. Add the cold butter cubes and, using your fingertips or a pastry blender, work the butter into the dry ingredients until coarse crumbles form. Spread the crumble evenly on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and crisp. Let cool completely on the baking sheet; it will crisp up further as it cools.
4. **Assemble and Serve:** Gently unmold the chilled panna cotta onto serving plates. Spoon a generous amount of the Spiced Mango Compote over each panna cotta. Sprinkle the Cardamom Pistachio Crumble around and on top. Garnish with fresh mint leaves and serve immediately.