If you are looking for something sweet to end off your home-cooked Valentine’s Day meal, this simple, yet absolutely mouth-watering Italian dessert is a sure winner.
Mango Panna Cotta Topped With Fresh Mangoes, Coconut & Beetroot Microgreens
Cooking with Kim Bagley
Serves: 4 to 5
Ingredients
1 sachet (2 tbsp) gelatine
200 ml milk
200 ml cream
¼ cup white sugar
1 tsp vanilla essence
Mango Compote
1 extra large soft fresh mango, or 2 small to medium mangoes
¼ cup sugar
juice of ½ a lemon
1½ tbsp gelatine soaked in 2 tbsp water
Directions
Dissolve the gelatine in 2 tbsp cold water and let it swell for about 5 to 10 minutes.
In a medium saucepan bring the cream, milk and sugar to a simmer over medium-low heat (do not boil). When the sugar has dissolved remove from the heat and add the vanilla essence and gelatine to the milk mixture and stir until the gelatine has completely dissolved.
Pour it in the serving glasses (I used 150 ml capacity glasses) or ramekins and refrigerate until it sets, for about 4 hours, or even better, overnight.
Mango Compote
Peel and cube the mango.
In a small saucepan add the mango, sugar, lemon juice and bring to a boil.
Add soaked gelatine and mix. Simmer for 5 minutes and remove from heat. Allow to cool room temperature.
Blend it until fine by using a hand blender. Allow to completely cool down before adding the compote to the set panna cotta.
Refrigerate until set and ready to serve.
Decorate with fresh mango, shaved coconut and beetroot microgreens.
Note
You can decide if you want the compote added first or if you want to add the panna cotta first.
The beetroot microgreens gives it a beautiful fresh earthy taste and it looks spectacular.
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