1 mango (ripe)
300 milliliters non dairy cream (or milk cream)
4 tablespoons fructose (or 5 - 6 tbsp. granulated sugar)
1 teaspoon agar (or 3 gelatin sheets)
1/2 vanilla beans
100 milliliters honey (violet)
3 tablespoons water
1/2 teaspoons agar (or 1 gelatin sheet)
fresh mint (for the garnish)
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1To prepare the panna cotta, peel the mango, eliminate the pit and blend it into a puree.
2Add a few drops of lemon juice to the mango puree.
3Add the heavy cream, the sugar, the seeds of the vanilla bean, and the agar agar to the mango puree, stir well to combine.
4Pour the mixture into a medium saucepan and bring it to a boil for 1 to 2 minutes.
5Turn off the heat and allow the mixture to cool slightly, then place the panna cotta in individual serving bowls and refrigerate for a few hours.
6To prepare the jelly, heat the water with the agar agar in a small saucepan and stir well, simmer for two minutes, then add the violet honey and stir well to dissolve. Then, let the mixture cool slightly for a few minutes.
7Pour a few tablespoons of the mixture on each of the panna cotta bowls, refrigerate for a few hours so the jelly will set, and serve.
PER SERVING *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Julie F. 26 May 2015
I have never made a mango panna cotta recipe until I found this one and boy was it a delight. I could not believe the combination of mango and the honey went together so well; neither one overpowering the other. This was a real 5 star winner in our home and I plan to continue making it whenever I get the chance.