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Mango panna cotta with vanilla sugar and lemon balm


Ingredients:4 people
  • full cream
    40 cl
  • very ripe mango
    1
  • gelatin
    2 sheets (2 g)
  • caster sugar
    50 g
  • vanilla sugar
    15 g
  • lemon balm or mint leaves


Preparation:


    Buy your mango several days in advance, they are usually on sale green, keep them at room temperature in the kitchen, for example, from 15 days to 3 weeks depending on the maturity of the fruit at the time of purchase.

    The vanilla sugar below is a product of Tahiti, but there is extra from Madagascar.

    Failing that, use a sachet of classic vanilla sugar or a vanilla pod that you open and scrape.

    Mango panna cotta with vanilla sugar and lemon balm

    Mango panna cotta with vanilla sugar and lemon balm

    Peel and cut the mango into quarters, then into brunoise, set aside in a bowl.

    Mango panna cotta with vanilla sugar and lemon balm

    Add vanilla sugar, marinate. Then distribute in the bottom of each verrine.

    Mango panna cotta with vanilla sugar and lemon balm

    Meanwhile, soak the gelatin sheets in a little water.

    Place the milk with the sugar in a saucepan over high heat, mix and bring to a boil.

    Pour over the gelatin and mix well, let cool slightly then pour over the mango brunoise.

    Refrigerate for a minimum of 6 hours.

    Mango panna cotta with vanilla sugar and lemon balm

    Garnish with a few lemon balm or mint leaves.

    A creation of Chef Hubert