Panna cotta belongs to the Italian cuisine. Once known only in the northern regions of this country, Panna Cotta quickly gained worldwide recognition for its minimum ingredients and maximum flavor. It can be supplemented with any toppings or fruits such as mangoes.
It is necessary
- - heavy cream - 350 milliliters;
- - milk - 70 milliliters;
- - cognac - 30 milliliters;
- - gelatin - 10 grams;
- - vanilla sugar - 1 sachet;
- - brown sugar - 140 grams;
- - icing sugar - 70 grams;
- - lemon - 1 piece;
- - mango - 1 piece;
- - ground cinnamon - 1 teaspoon;
- - mint - 1 sprig.
Instructions
Step 1
Wash the lemon and cut off the zest with a special knife. In a saucepan, combine milk, half brown and vanilla sugar, as well as zest. Stir and bring to a boil. Then reduce heat to low and boil the mixture. Then strain it through a sieve. Pre-dilute the gelatin according to the instructions on the package. Add it to the hot mixture in a thin stream, stirring constantly, and leave to cool.
Step 2
Combine the cream with the icing sugar in a deep bowl and beat with a whisk or food processor. Add milk mixture with gelatin, mix thoroughly. Put the resulting mass in a silicone panna cotta mold and put in the refrigerator until it solidifies.
Step 3
Wash the mango, cut in half and remove the pit. Cut the halves into wide slices. In a saucepan, melt the remaining brown sugar and place the mango there, stir. Add cognac and light it gently. Sprinkle the flamed mango wedges with ground cinnamon. Remove the saucepan from the stove and cover.
Step 4
Before serving, place the panna cotta on a serving plate, turning the dish over. Place mango flambé wedges around it. Pour the sugar-cinnamon sauce from a saucepan over them, and decorate the panna cotta with a sprig of mint.
