Do you remember when I prepared my chocolate rum cake with raspberries and mango sauce? Perhaps not; it is a long time ago but the recipe is on my blog aswell.
Today, I was craving panna cotta, so the mango salsa had to make a comeback sooner or later, I originally had a craving for vanilla panna cotta, but as always at the time of the hour, I let myself be carried away by my little inner voice that asked for something a little extra so I added the cardamom.
It's the first time I've made panna cotta, I've always eaten it in restaurants but I hadn't dared to make it at home yet. There is a first time for everything and this turned out a success - first time! To flavour the milk I used cardamom but it can be replaced by cinnamon if you prefer.
As I always tell myself, the success of a recipe is in not holding back on the ingredients you use, the quality of a dessert always comes from the quality of its ingredients and this delight is no exception.
Prep Time: 1-2 hours
Cook Time: 10-30 minutes
3 gelatine leaves
250ml double cream
1 vanilla pod, split lengthways, seeds removed
6 green cardamom pods, crushed
For the mango salsa:
½ medium sized mango
1 sheet of gelatin
2 tbsp sugar
For the panna cotta, soak the genatline leaves in a little cold water until soft.
Place the milk, cream, vanilla pod, seeds, sugar and cardamom into a pan and bring to a simmer.
Remove the vanilla pod and discard.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixtire between four ramekins and leave to cool. Place in the fridge for at least one hour, until set.
Peel and slice the mango, keeping 2-3 slices aside per serving. Dice the rest of the mango and place into a blender or food processor and blend to a pulp, Push the pulp through a sieve and add the sugar to taste.
To serve, dip each ramekin briefly in a a bowl of hot tap water and then carefully invert onto individual serving plates. Drizzle the mango salsa over each and serve with mango slices.