Panna cotta with mango
3 servings
30 minutes
Recipe from Alexey Kanevsky, chef of the Smoke BBQ restaurant.
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.
- Sugar: 50 g
- Vanilla sugar: 50 g
- Mango puree: 170 g
- Whipping cream 33%: 400 ml
2
Soak the gelatin in cold water for 5 minutes.
- 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.
- 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.
- 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.
- Fresh berries: to taste
