Simple Panna Cotta with a Mango-Sage Coulis
Servings: 8
Calories: 433kcal
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 1 ½ vanilla beans, split with the caviar removed or 2 ½ teaspoons vanilla extract
- ⅔ cup superfine sugar granulated sugar is fine
- 6 sheets gelatin or 2 envelopes powdered gelatin [about 4 1/2 teaspoons]
mango-sage coulis
- 1 ¼ cups frozen mangoes, thawed
- 2 tablespoons honey
- 2 tablespoons sage, roughly chopped
- ½ lime juiced and zested
Instructions
- Place sheet gelatin in an ice bath and allow to bloom. Set aside until ready to use. (If using powdered gelatin, sprinkle envelopes over 5 ½tablespoons cold water)
- In a medium pot, stir together the cream, milk sugar and vanilla beans/caviar (or extract, if using).
- Place mixture over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
- Once sugar dissolves, 7 to 10 minutes, remove from heat and cover for 5 minutes. Remove vanilla bean pods and pour mixture into a large bowl.
- Stir softened gelatin sheets into the hot mixture and allow to dissolve. (If using, powdered gelatin, pour and stir into mixture).
- Once gelatin has completely dissolved, ladle mixture into small jars/cups/ ramekins (4 ounces each).
- Place the desserts onto a baking sheet and chill in the refrigerator until they set, but are still very soft, 4 to 6 hours.
- For the Coulis: Place all ingredients into a food processor or blender and blend until smooth.
- To serve: Once panna cottas have set, spoon 2 tablespoons of coulis over the tops of each. Store in the refrigerator until ready to serve.
Nutrition
Calories: 433kcal | Carbohydrates: 30g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 125mg | Sodium: 51mg | Potassium: 156mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1670IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg