in Dessert Recipes

Mango panna cotta with pistachio crunch

updated

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Ingredients for 8 servings:

  • 6 sheets of white gelatin
  • 1 mango(s)
  • 1 packet of vanilla sugar
  • 2 limes, juice
  • 1 liter coconut milk
  • 4 tbsp, heaped sugar
  • 50 g chopped pistachios
  • 4 tbsp cane sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 30 minutes

without cream

Soak the gelatin in cold water. Peel the mangos and puree them in a blender with the vanilla sugar and lime juice. Slowly bring the coconut milk and sugar to a boil, stirring occasionally. Once boiling, stir in the mango puree, then stir in the squeezed gelatin. Pour into bowls and chill overnight. Two to three hours before serving, melt the brown cane sugar in a pan, deglaze with the juice of the remaining lime, and stir. Then stir in the chopped pistachios and let them caramelize. Arrange decoratively on top of the panna cotta before it hardens. Enjoy chilled.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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