Coconut panna cotta with mango and coconut wafers

1.Stir cream and sugar in a medium saucepan, over high heat, without boiling, until sugar dissolves.

2.Sprinkle gelatine over the boiling water in a small heatproof jug, stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into hot cream mixture. Transfer to a medium bowl; cool.

3.Stir yoghurt and coconut extract into cooled cream mixture.

4.Rinse six ½-cup (125ml) moulds with cold water; drain, do not wipe dry. Pour yoghurt mixture into moulds, cover loosely with plastic wrap. Refrigerate 4 hours or until set.

5.Make coconut wafers. Preheat oven to 200°C/400°F. Grease and line an oven tray with baking paper. Cut pastry in half, cut each half into four triangles; place on tray. Bake 10 minutes. Remove from oven, brush with egg white, sprinkle with coconut. Bake a further 5 minutes or until coconut is golden.

6.Make caramelised mangoes. Remove cheeks from mangoes; using a large metal spoon, scoop flesh from skin then cut in half lengthways. Sprinkle cut surfaces of mango with sugar. Heat a large frying pan; cook mango, cut-side down, 2 minutes or until caramelised. Remove from pan; cool.

7.Make caramel sauce. Place sugar and 2 tablespoons of the water in a small heavy- based saucepan over medium heat; cook, swirling pan frequently, 4 minutes or until deep golden. Add lemon juice and the remaining water; swirl pan until combined and syrupy. Cool completely.

8.Carefully turn panna cotta onto serving plates, add mangoes; spoon over the sauce. Serve with wafers.