Mango Panna Cotta
Ingredients
Mango Layer
2 cups mango puree
1 tsp gelatin
Cream Layer
1 cup milk
1 1/2 cups Tatua Whipping Cream
1/2 cup caster sugar
2 tsp gelatin
diced mango, to garnish
fresh mint leaves, to garnish
Method
Mango Layer
- In a small bowl, mix 2 tablespoons of warm water with 1 teaspoon of gelatin. Set aside for 10 minutes.
- Warm mango puree in a saucepan over low heat. Add gelatin mixture and stir until dissolved.
- Place 6 individual serving glasses in a muffin pan (or you can use a baking dish filled with uncooked rice) at an angle. Carefully pour the mango mixture into each glass. Place in the fridge for at least 4 hours, or until set.
Cream Layer
- In a small bowl, mix 1/4 cup of warm water with the remaining 2 teaspoons of gelatin. Set aside for 10 minutes.
- In a small saucepan set over low heat, combine the milk, Tatua Whipping Cream and sugar. Gently simmer until the sugar dissolves.
- Add gelatin to the milk mixture. Stir until dissolved and leave to cool for 10-15 minutes.
- Sit the glasses flat, ensuring the mango layer has set before pouring the milk mixture over it. Place in the fridge for at least 4 hours, or until set.
- Serve garnished with diced mango and fresh mint leaves.
