Panna cotta with mango

3 servings

30 minutes

Recipe from Alexey Kanevsky, chef of the Smoke BBQ restaurant.

Energy value per serving

• Calories: 628.6
• Proteins: 4.5g
• Fats: 44.2g
• Carbohydrates: 53.2g

Ingredients

• Sugar: 50 g
• Vanilla sugar: 50 g
• Mango puree: 170 g
• Cream 33%: 400 ml
• Gelatin: 5 g
• Cane sugar: 1 tbsp
• Lime juice: 1 tsp
• Fresh berries: to taste

Cooking steps

1. Mix cream, 100 grams of mango puree, regular and vanilla sugar in a saucepan and heat gently while stirring. Do not bring to a boil.

   Required ingredients:

   • Sugar: 50 g
   • Vanilla sugar: 50 g
   • Mango puree: 170 g
   • Cream 33%: 400 ml

2. Soak the gelatin in cold water for 5 minutes.

   Required ingredients:

   • Gelatin: 5 g

3. Pour about half a ladle of the creamy mango mixture, add the swollen gelatin, and mix well to avoid lumps. If you still can't manage them, strain the mixture through a fine sieve.

   Required ingredients:

   • Gelatin: 5 g

4. Return the mixture with gelatin to the saucepan and mix well.

5. Pour the mixture into molds or jars and let it cool.

6. Put the panna cotta in the fridge to set for at least 3 hours, preferably overnight.

7. For the sauce, mix the remaining mango puree with cane sugar and lime juice. Heat gently just to dissolve the sugar. Cool down.

   Required ingredients:

   • Mango puree: 170 g
   • Cane sugar: 1 tablespoon
   • Lime juice: 1 teaspoon

8. Decorate the panna cotta with mango sauce and top it with your favorite berries.

   Required ingredients:

   • Fresh berries:  to taste