Panna Cotta with Mango
Baking and Desserts • Author's
Description
Recipe by Alex Johnson, chef of the restaurant Grill House.
Ingredients
- Sugar 0 oz
- Vanilla salt 0 oz
- Mandarin Puree 5 oz
- 33% Cream 15 fl oz
- Gelatin 0 oz
- Raw cane sugar 1 tablespoon
- Lime Juice 1 tablespoon
- Fresh Berries to taste
Step-by-Step Guide
Step 1
In a saucepan, combine the cream, 100 grams of mango puree, regular sugar, and vanilla sugar. Heat the mixture over low heat, stirring constantly, but do not let it come to a boil.
Step 2
Soak the gelatin in cold water for 5 minutes.
Step 3
Pour about a ladle of the creamy mango mixture, add the bloomed gelatin, and mix well to avoid lumps. If you still can't get rid of them, strain the mixture through a fine sieve.
Step 4
Return the mixture with gelatin to the saucepan and mix well.
Step 5
Pour the mixture into molds or jars and let it cool.
Step 6
Refrigerate the panna cotta to set for at least 3 hours, but preferably overnight.
Step 7
For the sauce, combine the remaining mango puree with brown sugar and lime juice. Heat gently just until the sugar dissolves. Let it cool.
Step 8
Garnish the panna cotta with mango sauce and top it with your favorite berries.
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