French food Friday...Mango Panna Cotta

 

recipe and photo from here

Bonjour mes belles,

Last Friday we ate at one of my favourite restaurants in Bordeaux and the dessert of the day was mango panna cotta. It really was delicious and I thought that it is the type of dessert that I could make easily so searched and found this recipe....

Mango Panna Cotta

Ingredients

1 pouch (1/4 oz/7 g) unflavoured gelatin

1/2 cup (125 mL) Milk

1 1/2 cups (375 mL) 35 % cream

2 tbsp (30 mL) packed brown sugar

1/4 tsp (1 mL) ground cinnamon

1/4 tsp (1 mL) ground ginger

1 cup (250 mL) sweetened canned mango puree

Cinnamon-sugar

 

 

Preparation

In a measuring cup or bowl, sprinkle gelatin over milk; let stand for 5 minutes to soften. Meanwhile, in a saucepan over medium heat, gently whisk together cream, sugar, cinnamon and ginger; heat just until bubbles form around the edge. Remove from heat.

Stir in gelatin mixture, stirring to dissolve gelatin. Whisk in mango puree. Pour into six ramekins or custard cups; tap each dish on the counter lightly to release any air bubbles. Refrigerate until set, about 2 hours or for up to 1 day.
To serve, set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to unmold. Serve sprinkled with cinnamon-sugar.

Tip

Canned mango puree, often made from Alfonso mangos can be found with Indian foods in supermarkets or specialty stores.

Variation: If you have very ripe fresh mangos, use 1 large or 2 Atulfo or Alfonso mangos in place of the canned puree. Increase brown sugar to 1/4 cup (60 mL). Peel mango and puree with sugar.

 

très bon vendredi à tous, Leeann