Mango-rose panna cotta
This twist on classic panna cotta is a soft, and elegant dessert that combines sweetness with floral notes. Once chilled, each glass gets a glossy layer of mango-rose topping for extra taste, and crushed pistachios and edible flowers as garnish. It’s a modern, yet romantic dessert.
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| cream | 400 ml |
| milk | 100 ml |
| sugar | 80 g |
| agar agar | 1 g |
| mango puree | 210 g |
| rose syrup | 2 tbsp |
| crushed pistachios | QS |
| edible flowers | QS |
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Heat the cream, milk, and sugar until warm.
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Add the agar-agar and stir until dissolved.
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Mix in 150 g of mango puree, pour into glasses, and chill for a few hours.
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Mix 60 g of mango puree and the rose syrup, and layer on top of each panna cotta cup.
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Garnish with crushed pistachios and edible flowers.
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