Mango Panna Cotta with Passion Fruit & Mango Coulis

Puree:

• 500g fresh mango
• 40g caster sugar

Panna Cotta:

• 350ml crème fraîche
• 200ml semi-skimmed milk
• 400ml mango puree
• 8 cardamom pods, crushed
• 3 ½ level tsp gelatine
• 3 tbsp water

 

Coulis:

• 100ml puree
• 3 tsps triple sec
• 1 passion fruit

 

*Allergens highlighted in bold

1. Grease six large moulds with a little vegetable oil to prevent sticking.

2. Put the water into a bowl, sprinkle the gelatine over the top, and leave to become spongy.

3. If using fresh mangoes, wash and peel the mangoes, slice and place in a food blender with the sugar. Blend until smooth. If using frozen, allow to defrost and then blitz.

4. In a sauce pan, add the crème fraîche, milk and 400ml mango puree, cardamom and vanilla. Place on medium heat ?until warm.

5. Leave to simmer and infuse. Stir the mixture occasionally to avoid catching on base.

6. Remove from the heat, and leave to cool slightly.

7. Add the gelatine to the warm mixture, strain the mixture using a fine sieve in a jug.

8. Pour the mixture into the pre-prepared moulds. Chill for about six hours or overnight, until set.

9. In the meantime, make the coulis, using the remaining 100ml of mango puree and add the passion fruit and triple sec. Mix until combine.

10. Once the panna cotta is set, remove from the fridge, dip each mould briefly into hot water, then loosen the edge of the panna cotta with a knife and turn out into a dish.

11. Serve with the mango and passion fruit coulis.

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