Tuesday, March 18, 2014

Mango panna cotta

This was a delicious creamy dessert. It is crucial to have tasty, sweet mangoes for this. The panna cotta style of cold pudding preparation allows for the fruit flavors to be preserved fresh, rather than dulled by cooking.

1.5 cup heavy cream
1 cup ripe mango flesh
1/3 cup milk
7 g gelatin (0.25 oz)
1 tsp vanilla extract
0.25 tsp freshly grated ginger
0.25 cup white sugar

Take 0.5 cup of heavy cream and blend with the mango flesh and ginger until smooth.

Bloom the gelatin in the milk.

Add the heavy cream and sugar to a small pot. Dissolve the gelatin in it as you heat. Bring nearly to a boil.

Add in vanilla and mango puree. Distribute into 4 ramekins. Cover tightly with plastic wrap and refrigerate overnight. Garnish with mint leaves.

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