Prep time: 1 hour, 20mins + setting
Cook time: 20 mins
Serves six.
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Ingredients
1 mango, peeled, stoned
Mango & gin panna cotta
350g mango flesh (approx. 2 mangoes)
2 ½ sheets gelatine (gold strength)
300ml thickened cream
100ml milk
100g caster sugar
60ml gin
1 tsp vanilla extract
Coconut crumb
80g plain flour
50g almond flour
80g caster sugar
50g desiccated coconut
1 tsp finely grated lime zest
100g cold butter, chopped
Passionfruit foam
2 ½ sheets gelatine
Pulp of 6 passionfruit, strained
500g caster sugar
500ml water
10g citric acid
2 egg whites
Passionfruit foam
300mls passionfruit syrup
200mls gelatine citric solution
4 egg whites
Method
1. To make panna cotta, blend mango flesh to form a puree. Set aside.
2. Soak gelatine leaves in cold water for 10 minutes to soften.
3. Stir cream, milk and sugar in a saucepan over lowest heat until sugar dissolves. Bring to a simmer. Remove from heat. Stir in gin and vanilla.
4. Squeeze excess water out of gelatine and add to cream mixture. Stir until smooth and dissolved. Whisk in mango puree.
5. Pour mixture into six plastic dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.
6. To make coconut crumb, combine flours, sugar, coconut and lime zest in bowl of electric mixer fitted with a paddle attachment. Add butter and mix on low speed until mixture comes together to form a soft dough.
7. Preheat oven to 160C. Line an oven tray with baking paper. Pass the dough through a cooling rack onto the prepared tray, to create irregular crumble shapes.
8. Bake for about 15 minutes or until golden and crisp. Cool on tray.
9. To make passionfruit foam, soak gelatine leaves in cold water for 10 minutes to soften.
10. Place passionfruit pulp, sugar and the water in a medium saucepan over medium heat. Stir until sugar dissolves. Remove from heat. Squeeze excess water out of gelatine and add to passionfruit mixture. Stir until dissolved. Cool completely. Pour mixture into a siphon gun. Add egg whites. Refrigerate until cold. Charge siphon gun with cartridges and shake vigorously (to evenly distribute gas).
11. Blend or process peeled mango to form a smooth puree.
12. To assemble, brush mango puree onto serving plates. Run the tip of a small sharp knife around inside of panna cottas and invert onto serving plates. Dispense passion fruit foam from siphon gun. Sprinkle with coconut crumb.
Tip
If you don’t have a siphon gun to make the foam, try substituting with a passionfruit cream. Whisk 300ml thickened cream with 2 tbs of icing sugar, then fold in 2-3 tbs of passionfruit pulp