Chilli & Mango Panna Cotta
Panna Cotta Ingredients
750 ml
Cooking Rich™
8
Leaves of gelatine
500 ml
Milk
60 ml
Packed brown sugar
1 tsp
Ground cinnamon
10 ml
Ground chilli flakes
500 ml
Sweetened canned mango puree
To Garnish
Candied Chillies
Mango Pieces
- Soak the gelatine leaves in cold water.
- Meanwhile, in a saucepan over medium heat, gently whisk together Cooking Rich™, milk, sugar, cinnamon and chilli flakes and heat just until bubbles form around the edge.
- Remove from heat.
- Stir in gelatine until it is dissolved. Whisk in mango purée.
- Pass through a strainer.
- Pour into six ramekins or custard cups and tap each dish on the counter lightly to release any air bubbles.
- Refrigerate until set, about 2 hours or for up to 1 day.
- To serve, set ramekins in a shallow dish half-filled with hot water for 1-2 minutes.
- Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to un-mould.
