Mango panna cotta with tropical salsa
Recipe by Forbidden
panna cotta
125ml water
30ml gelatin powder
4 ripe manoes, peeled and cubed
600ml fresh double-thick cream
400ml coconut cream
60g (third cup) castor sugar
5cm ginger, peeled and finely grated
pineapple and mint salsa
half a pineapple, peeled and finely chopped
1 ripe mango, peeled and finely chopped
1 kiwi fruit, peeled and finely chopped
1 guava, peeled and finely chopped
15ml lime juice
30ml icing sugar
60ml fresh mint leaves
Prep. Time → 20 min
Cook Time → 60 min
1. Panna Cotta:
place water and gelatin in bowl and stir to combine. Set aside until gelatin is absorbed, about 5 min
2. Place mango in blender and blitz till smooth
3. place cream, coconut cream, sugar and ginger in medium saucepan over medium heat and cook, stirring continuously, until heated through, about 2-3min
4. Add mango puree to cream mixture and strain through a fine seive into a bowl. Add gelatin mixture to cream mixture and stir to combine
5. Place 6 x 250ml molds on baking tray
6. divide mixture evenly between molds. Cover and place in fridge to set, about 4-6 hours
7. Pineapple salsa:
place pineapple, mango, kiwi, guava, lime juice, icing sugar and mint in medium bowl and combine
8. Turn panna cottas out onto serving plate and serve with salsa
side dishes, cool, fresh, fruit, mango, panna cotta, pineapple, salsa, summer November 12, 2012 09:45
Author Food and Home Entertainment magazine, October 2012 issue
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