Recipe courtesy of David Rocco
Panna Cotta al Mango
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 431
- Total Fat
- 34
- Saturated Fat
- 21
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 26
- Protein
- 7
- Cholesterol
- 125
- Sodium
- 56
- Total: 6 hr 30 min
- Prep: 15 min
- Inactive: 6 hr
- Cook: 15 min
Ingredients
1 1/2 cups heavy cream
1/2 cup milk
3 unflavored gelatin sheets or leaves
2 tablespoons sugar
1 tablespoon honey
1 fresh mango, peeled and cubed
Directions
- Pour the cream and milk into a heavy saucepan. Add the gelatin sheets.
- Place the pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until the sugar has melted.
- Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency.
- Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours.
- Add the remaining mango on top of the individual glasses as garnish just before serving.