MANGO PANNA COTTA
Missing the mango’s then the ready Alphonso pulp which is stored comes handy for the mango carving.
INGREDIENTS:
Panna Cotta
1/4 cup water
2 1/2 tsp unflavored veg gelatin or Agar Agar
2 cups heavy cream
1/2 cup sugar
Mango Sauce
1 cup Mango pulp
1/3 cup sugar
1/2 cup water
1 1/2 tbsp cornstarch
INSTRUCTIONS:
Panna Cotta
1. Place water in a bowl and sprinkle gelatin. Let soak for 5 minutes.
2. Combine heavy cream and sugar in a small saucepan. Bring to a boil and let simmer for 5 minutes.
3. Remove from pan and whisk in the gelatin or agar agar mixture.
4. Strain and discard lumps.
5. Pour to mini cups and refrigerate until set.
Mango Sauce
1. Combine mango, sugar and 1/4 cup of water in a saucepan. Bring to a boil until fruit is soft, about 15-20 minutes.
2. Mix cornstarch with the remaining 1/4 cup of water.
3. Stir in cornstarch mixture to the sauce and simmer until thickens.
4. Allow to cool and pipe into panna cotta once set.
Garnish with fresh mango slice or chia seeds or nuts of your choice . Refrigerate or serve immediately.
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