It has been quite gloomy in London even we are in the summer season, these Panna Cotta and Mango Mousse Domes can bring some colours to the rainy days.
Recipe modified and adapted from Tony Wong
Panna Cotta and Mango Mousse Domes
Make 6-7 domes or 12 small
dessert glasses
Ingredients
Panna cotta
150g whipping cream
50g milk
33g granulated sugar
2 teaspoon of vanilla bean paste
2g leaf gelatine
Mango cubes
1 diced mango flesh
100g mango puree
2g leaf gelatine
25g granulated sugar
Mango Mousse
150g mango puree
4g leaf gelatine
10g granulated sugar
120g whipping cream
Mango Glaze
1 teaspoon of lemon juice
100g mango puree
4g leaf gelatine
2 teaspoons of granulated
sugar
Method
For the Panna Cotta
1.
Bring whipping
cream, milk, sugar and vanilla bean paste to boil.
2.
Remove from heat,
add and stir softened gelatine until dissolved.
3.
Leave to cool. Pour
the mixture through a sifter into small glasses or moulds.
4.
Chill in the
fridge until set.
For the Mango Cubes
1.
Cut mango into
small cubes.
2.
Boil half of the
mango puree with the sugar until sugar is dissolved.
3.
Remove from heat,
add and stir softened gelatine until dissolved.
4.
Mix in the other
half of mango puree and mango cubes.
5.
Spoon the mango
cubes on top of the panna cotta.
6.
Chill in the
fridge until set.
For the Mango Mousse
1.
Boil half of the
mango puree with the sugar until sugar is dissolved.
2.
Remove from heat,
add and stir softened gelatine until dissolved.
3.
Mix in the other
half of mango puree.
4.
Add whipped cream
and stir well to light yellow mango mousse.
5.
Spoon on top of
the mango cubes.
6.
Chill in the
fridge until set.
For the Mango Glaze
1.
Boil half of the
mango puree with the sugar until sugar is dissolved.
2.
Remove from heat,
add and stir softened gelatine until dissolved.
3.
Mix in the other
half of mango puree and lemon juice.
4.
Leave to cool.
Meanwhile de-mould the panna cotta and mango mousse.
6.
Chill in the
fridge until set. Decorate and enjoy.
