- Mango Panna Cotta With Orange Compote.jpg (17.91 KiB) Viewed 434 times
Takes: 15 minutes (plus cooling and chilling time)
Serves: 6
No nutritional information available.
Ingredients
- 5 gelatine leaves
- Vegetable oil, for greasing
- 410g can light evaporated milk
- 75g caster sugar
- ½ tsp vanilla extract
- 200g canned mango pulp
- 1 tsp freshly grated orange zest, plus 2 medium oranges, peeled and segmented
- 1 tbsp icing sugar
Method
1. Place the gelatine leaves in a bowl of cold water and leave to soften for 5 minutes. Meanwhile, lightly grease 6 x 125ml dariole moulds or ramekins then place in a roasting tin.
2. Place the evaporated milk, caster sugar and vanilla extract in a saucepan. Stir over a low heat until sugar has dissolved. Squeeze the gelatine leaves to remove excess water, add to the saucepan and stir until melted. Do not boil.
3. Remove the pan from the heat and sieve the milk mixture into a large jug. Whisk in the mango pulp. Divide between the prepared moulds or ramekins. Cool, cover then chill overnight or until set.
4. Place zest in a medium bowl. Using a small sharp knife, segment oranges directly over bowl with zest to catch juice. Add icing sugar; stir until dissolved.
5. To serve, dip each mould in hot water for 1 - 2 seconds to loosen, then turn the panna cottas out onto a serving plate. Spoon over the orange compote.
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