Buttermilk Panna Cotta with Mango Sauce
Courtesy of National Mango Board
Servings: 2
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 4 Hrs.
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 4 Hrs.
What you need:
Panna Cotta:
* 1/3 c. heavy cream
* 3 Tbsp. sugar
* 3/4 tsp. Knox gelatin
* 1/2 c. buttermilk
Mango Sauce:
* 1 ripe mango, peeled, pitted and puréed
* 1/2 c. dessert wine
* 1 Tbsp. sugar
* 1 cinnamon stick
* 1/3 c. heavy cream
* 3 Tbsp. sugar
* 3/4 tsp. Knox gelatin
* 1/2 c. buttermilk
Mango Sauce:
* 1 ripe mango, peeled, pitted and puréed
* 1/2 c. dessert wine
* 1 Tbsp. sugar
* 1 cinnamon stick
What to do:
1. Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-oz. heart shaped molds and chill until set.
2. Meanwhile, simmer puréed mango, wine, sugar and cinnamon over low heat for 10 min. Let cool and remove cinnamon stick.
3. Unmold each onto a dessert plate and top with mango sauce.
Serving Tips: Let chill for several hours.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
2. Meanwhile, simmer puréed mango, wine, sugar and cinnamon over low heat for 10 min. Let cool and remove cinnamon stick.
3. Unmold each onto a dessert plate and top with mango sauce.
Serving Tips: Let chill for several hours.
All photos © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.