Sunday, January 21, 2007

White Chocolate and coconut Panna Cotta mango purée

Inspired by this Panna Cotta recipe from Chef Scott feaured on Gordon Ramsey's "Hell's Kitchen" Fox TV series, I did reduce the sugar and gelatine a little...


Preparation : 15 minutes
Refrigeration : 3 hours
Ingredients for 4 small glasses
25 cl coconut milk
100 gr grated white chocolate
2 gelatin leaves
50 gr sugar
1 mango
8 cl water

  • Soften the gelatin leaves in a bowl of cold water.
  • Bring the coconut milk and grated white chocolate to the boil in a small saucepan, stirring continuously.
  • Off the heat, fully melt in the softened gelatin leaves (drained and dried).
  • Filter the preparation with a chinois sieve.
  • Fill the glasses to 2/3 rds with the mixture, and leave in the fridge for 1 hour.
  • Mango Purée: Peel the mango, remove the stone, and chop into small cubes.
  • Mix the water and sugar in a saucepan, and bring to the boil.
  • Add the mango pieces and reduce to a jam-like consistency.
  • Liquidize in a mixer, and leave to cool for 15 minutes.
  • Add the mango puree to fill the glasses, and leav to cool for 2 hours before serving.


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