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Mango Panna Cotta
Introduce
Chef :
Hiroko ListonMango Panna Cotta
Today I wanted to use a Mango that had been sitting in the fridge for several days. As I needed to use up leftover Cream as well, I decided to make this Panna Cotta based on my ‘Pumpkin Panna Cotta’ recipe. Basically I just replaced Pumpkin with Mango. I added Lemon Juice because the Mango was lacking sourness. If Mango is out of season OR not available where you live, you can use canned Mango.
Ingredient
Food ration :
4 Servings
2 teaspoons
Gelatine Powder *about 8g
2 tablespoons
Water
1-2 teaspoons
Lemon Juice
1 teaspoon
Sugar *optional, see ‘Method 3’
1 cup
Milk
1/4 cup
Caster Sugar
1/2 cup
Cream
Cooking instructions
* Step 1
Sprinkle Gelatine Powder into Water in a small bowl and soak for 5-10 minutes.
* Step 2
Peel and stone Mango, cut roughly and place all pulp and juice in a blender. Blend until smooth. Add Lemon Juice for extra sourness as required. *Note: I used a stick blender.
* Step 3
Save 2-3 tablespoons pureed Mango in a small bowl, add 1 teaspoon Sugar, and mix well. You may wish to add some Liqueur. This will be the sauce.
* Step 4
Place Milk and Sugar in a saucepan, and heat over medium heat, stirring, and bring just to the boil. Remove from heat.
* Step 5
Add soaked Gelatine, mix well until gelatine dissolves. Add Cream and smoothly pureed Mango, and mix to combine.
* Step 6
Pour the mixture into serving glasses or jelly moulds. Place them in the fridge and leave to set.
* Step 7
Serve with the saved Mango puree. *Note: I added whipped Cream as well.
Note: if there is a photo you can click to enlarge it
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