Mango panna cotta

A creamy and rich dessert with a fruity tang.
 
mango panna cotta

Recipe from: 09 January 2013
Preparation time: 20 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2.5
    tsp
    gelatine
  • 3
    Tbs
    water
  • 1
    cup
    milk
  • 1/3
    cup
    sugar
  • 1
    vanilla bean
  • 400
    ml
    plain yoghurt
  • 1
    large mango chopped or pureed
Servings: Change Serving
 
 

Method

 
Sprinkle gelatine over the water and let it soften, about 5 minutes.

Simmer milk, sugar and vanilla in a saucepan over medium heat until the sugar is dissolved, do not boil.

Remove from heat and pour over gelatine, mix well and ensure gelatine is dissolved.

Gently whisk mixture into the yoghurt. Pour into ramekins and refrigerate for a minimum 3 hours.

Serve with mango puree or chopped mango.

Reprinted with permission of The South African Mango Growers' Association.
 

Read more on: boil  |  recipe  |  desserts  |  dairy  |  fruit
 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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