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Mango Panna Cotta

Anthony Dispezio

MOUSSE

4 ripe mangos

3 tablespoons lemon juice

1 ¾ cups buttermilk

¼ cup milk

¼ cup heavy cream

6 tablespoons sugar

2 ½ envelopes gelatin

Puree the mangos in a blender with the lemon juice to make mango puree. This should equal 3 cups of puree.  (You can skip this part and buy prepared mango puree.)

Sprinkle gelatin over milk to soften for several minutes. Heat cream and sugar to simmer and add milk and buttermilk, mixing thoroughly. Pour this into 2 cups of the mango puree and fold well.

Fill the chosen glass halfway with the mixture and allow it to set. Reserve the rest at room temperature.

SAUCE

1 cup mango puree

1 mango finely diced

½ envelope gelatin

Add gelatin to ½ cup of puree and allow to soften. Simmer the remaining puree and stir into the gelatin and puree mixture until the gelatin has dissolved. Add diced mango and fold well.

Spoon sauce over set mango mousse in glasses for a decorative line. Gently pour or spoon remaining mousse over this to nearly fill the glass, leaving room for another layer of sauce on top.  Allow to set 40 minutes or so. If setting overnight, cover with plastic wrap.

These can be garnished with slivered mango, fresh raspberries or blackberries, whipped crème fraiche or a combination of all three.

Remove from refrigerator 20 minutes before serving and garnish at the last minute. This recipe will serve six in a red wine or large martini glass or eight in a smaller white wine or champagne glass.

The dessert recipe is courtesy of  Chillingsworth Restaurant, 2449 Main Street, Brewster. 508-896-3640 www.chillingsworth.com.

 

 

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