Introducing our new, favourite summer dessert!
You can take our word when we say this vibrant mango panna cotta with pineapple, passionfruit and lime salsa from VICI is an absolute crowd pleaser...
INGREDIENTS (Yields 6 portions)
FOR THE PANNA COTTA:
275ml thickened cream
340g puréed mango flesh (frozen mango is perfect for this)
115g caster sugar
4 x 5g titanium gelatine sheets or roughly 26.4g of powdered gelatine
1 teaspoon vanilla bean seeds in paste
FOR THE SALSA:
1 mango cheek
½ small fresh pineapple
Pulp of 4 passionfruit, or 100ml passionfruit pulp from a can
Zest & juice of 1 lime
- For the panna cotta it’s best to start the night before they are required.
- In a medium sized heavy-based pot add the milk, cream, sugar and vanilla and bring to a gentle simmer over medium heat. Next add the mango puree, bringing together with a whisk and allow to return to a simmer. At this point remove the hot cream from the stove and set aside. Add the gelatine leaves into the pot at this point and gently stir while they soften and dissolve.
- Strain the panna cotta into a jug and pour evenly into 6 glasses (the panna cotta can be served in these glasses) leave in the fridge overnight or until fully set. This step can take up to 8 hours. You can set this recipe in a small cup or mould to turn-out when set.
- For the salsa you’ll need a medium sized bowl. First finely slice and dice the mango cheek, and pineapple. Dress the diced fruit with the passionfruit pulp, lime zest and juice. Serve by spooning on top of the set panna cotta, garnish with mint (optional).