Mango Panna cotta

If you’re like me and love mangoes then you will love this exclusive recipe by Chef Jason Peru.

Mango Panna cotta

Ingredients Needed

Panna cotta Base

·       2 Cups Heavy Cream

·       ½ Cup Milk

·       ½ Cup Condensed Milk

·       ¾ Cup White Sugar

·       1 Tbsp. of Vanilla Essence

·       2 Tbsp. of Gelatin

·       ¼ Cup Water

·       Mango Reduction – ( Recipe Follows )

Mango Reduction

·       4 Ripe Julie Mangoes (Peeled and Diced)

·       1 Cup water

·       ½ Cup White Sugar

·       1 Cinnamon Stick

·       ½ Tsp of Nutmeg

·       2 Tbsp. Lime Juice.

Method

Mango Reduction

To Make the Mango Reduction, place the ingredients into medium sauce pan over medium heat and simmer for 12 Minutes until all ingredients infuse and amalgamate. After, remove the cinnamon stick and place in a blender and puree until smooth and homogenous. Strain to remove any fibers that may be present from the mangoes. Set aside.

For the Panna cotta base

In a small bowl, place the water and gelatin in and stir to bloom.

Meanwhile, place all the other ingredients into a medium sauce pan over low heat and simmer for 10 Minutes ensuring the sugar is dissolved properly into the cream and milk, stirring once or twice to prevent the cream from reaching to the boiling point. Remove sauce pan from stove and pour this mixture into a medium bowl. To this, add the gelatin mixture from earlier, and carefully stir in the mango reduction to combine. In small ramekin dishes, add the panna cotta mixture to it and place in the chiller for 6 to 8 hrs until firm. Garnish with diced fruit of your choice on top the panna cotta just before service.

Enjoy and be sure to post pictures and tag me