Panna Cotta with Mango Puree
Ингредиенты
- 1 1/2 cups (375 ml) 15% cooking cream
- 1 cup (250 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 6 tablespoons (90 ml) sugar
- 1 envelop gelatin
- 3 tablespoons (45 ml) cold water
- 1 ripe mango
- 2 tablespoons (30 ml) sugar
Инструкция
- In a saucepan, gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil.
- In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt completely. Stir in the remaining of the cream mixture and blend well.
- Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.
- Meanwhile, prepare the mango purée.
