Panna cotta with mango.
Panna cotta-Italian recipe, in translation-boiled cream. That's essentially the whole technology of cooking in a nutshell. Panna cotta is made mainly either as an independent dish, or together with jelly, mashed potatoes and other thick components. In the second case, the layers are obtained. To prepare Panna cotta with mango we need:
Ingredients:
Mango — 1 PC.
Water-25 ml.
Sheet gelatin
Vanilla
Fat cream-250 ml.
Sugar-50 gr.
Milk-250 ml.
Pistachios
First, make the bottom layer-mango puree. Clean the mango and grind in a blender / combine / through a sieve. Who needs as feel more comfortable and more accessible. When the puree is ready-pour into a La carte glasses and put in the refrigerator, where it will harden a little and it will be easier to fill the top layer of Panna Cota.
Now prepare the very Panna cotta. Fill the sheet gelatin with cold water. Take the amount at the rate of 500 ml. "thick jelly". Here you can help instructions on the package. Next, in a saucepan with a thick bottom, mix the cream, vanilla (here you can have a flavor, vanilla sugar or vanilla pod), sugar and bring to a boil until the sugar dissolves completely.
Add the milk and mix it well again. If you have doubts about the uniformity of Panna cotta (gelatin lumps, pieces of sugar or vanilla seeds) — strain it through a sieve. We give to cool to room temperature, it is better to stir periodically, so as not to form a familiar foam from the kindergarten. As soon as Panna cotta has cooled down, carefully pour it over the layer with mango puree.
Put it in the fridge for a couple of hours. When serving, sprinkle with ground pistachios, berries, mashed potatoes on top. An alternative classical way of serving Panna cotta is to cool it in molds and then put it on a flat plate, also watering with syrups and sprinkling with berries. Bon appetit!
