Mango panna cotta
– panna cotta,
– diced mango,
– puréed mango,
– a tuile.
Equipment used
– Silikomart Secret mould
– Tile mould
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Ingredients
Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine
Lace biscuit
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Diced mango
Pureed mango
The recipe
Forr 3 panna cotta
Panna cotta
✔250g single cream
✔25g caster sugar
✔3g gelatine
Place the gelatine leaves in a large bowl of cold water.
Pour the single cream (30% fat) and the caster sugar into a saucepan.
Heat the cream, stirring occasionally.
Turn off the heat. Add the well-squeezed, fully softened gelatine. Stir.
Pour into your Silikomart Secret mould.
Chill until the gelatine has set, then place in the freezer overnight or for at least 6 hours so that it can be turned out properly.
The next day, turn the panna cotta out of the moulds and place them on your serving plate.
Dice the mango (set aside) and use it to line the base of your baking tin.
Lace tuile
✔15g butter
✔15g egg white
✔10g caster sugar
✔15g flour
Mix all the ingredients together. Fill the tuile mould. Smooth with an offset spatula to remove any excess. Bake in a preheated oven at 170°C for 7–8 minutes (this may vary depending on your oven). Remove from the mould immediately after taking them out of the oven. Be careful, as they harden very quickly and become brittle. Handle with care. Set aside until ready to assemble.
Chill until ready to serve.
Pour the mango coulis around the edge of your panna cotta and place the tuile on top. Finish with the remaining diced mango.
I placed a small piece of edible gold leaf on top.
