Mango Panna Cotta with Passion Fruit
Ingredients
- 1 tin mango pulp or 300 ml mango puree
- 350 ml double cream
- 100 ml milk
- 40 g sugar
- 2 sheets gelatine
Preparation
Soak the gelatine in cold water for 5 minutes
Pour the cream, milk, sugar, and 100 ml mango puree into a saucepan and mix well
Heat the mixture, bring to a simmer, and take off the heat
Squeeze out the excess water from the gelatine sheets and add to the pan, stir to dissolve fully
Pour the mix into 4 ramekins, cool, and leave to set in the fridge for a couple of hours
To serve, leave in ramekin or tip out onto a plate and top with more mango puree or chopped mango
If it doesn’t tip out easily, dip the ramekin in a bowl of warm water to loosen it
Make double because it’s addictive
Enjoy
