Mango Panna Cotta
Presented by: Robert Ebberts | Memorial Hospital, Yakima
- 5 mangoes
- 2 Tbsp sugar
- 1 cup sugar
- 3 Tbsp cold water
- 1 1/4 tsp unflavored gelatin
- 2/3 cup cold water
- 1/4 tsp unflavored gelatin
- 1 1/3 cup heavy cream
- 2 Tbsp lemon juice
Cut one mango into 1/4 inch cubes, place in a small bowl and toss with 2 tablespoons of sugar. Let stand 15 minutes.
Meanwhile, puree and strain the remaining four mangoes. You should have 2 1/2 cups. Reserve 1/2 cup.
In a small bowl sprinkle 1 1/4 teaspoon gelatin over 3 tablespoons of cold water; bloom for 5 minutes. In a medium sauce pan combine cream and remaining cup of sugar. Heat over a medium high heat until sugar is dissolved. Add 2 cups mango puree and gelatin, cook until gelatin is dissolved, about 2 minutes. Transfer to an ice bath.
Divide mango cubes between the serving glasses. Pour 1/2 cup chilled mango into each. Refrigerate for 2 hours until set.
Sprinkle 1/4 teaspoon of gelatin over 2/3 cup water; bloom for 5 minutes. In a sauce pan, heat reserved 1/2 cup mango puree with lemon juice. Add gelatin; cook until dissolved, and then transfer to an ice bath.
Pour 2 tablespoons mixture in a thin layer over the mango cream in each glass. Cover and chill for 5 hours or overnight.