Mango panna cotta
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ingredients
Panna cotta
150 ml whole milk 50 g granulated sugar 1 KL powdered gelatin 120 ml whipping cream 1 KL vanilla extract
Mango puree
100 g mango (frozen cubes) 50 g cane sugar 1 tbsp lemon juice
step
A refreshing dessert for hot days. A bit of exoticism with mango puree, which has a beautiful colour, makes this simple dessert a feast for the eyes too.
1.
Panna cotta: In a small saucepan, heat (don’t boil!) the milk with the sugar.
2.
Pour 2 tbsp of lukewarm water into a bowl, sprinkle in the gelatine and let it swell for 5 minutes.
3.
Stir the swollen gelatine in the hot milk, take the saucepan off the heat, add the cream and vanilla extract to the milk and pour the mixture between two glasses.
4.
Place the panna cotta cups in the refrigerator for at least 6 hours.
5.
Mango puree: put the mangoes in a saucepan, add sugar, lemon juice and bring everything together to a boil. Simmer for about 5 minutes on a low flame, blend and let it cool down.
6.
Layer the mango puree on top of the set panna cotta and refrigerate for an hour.
7.
The mango panna cotta cups can be decorated with mango cubes, berries (such as raspberries) and fresh mint leaves.
8.
Good taste!
