Tropical Panna Cotta
Mango and pineapple variation on the classical panna cotta, starring our pineapple chunks from our plantation in Costa Rica, our mango chunks, and our passion fruit puree portions
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| whole milk | 1dl |
| cream 35% | 3dl |
| vanilla sugar | 20g |
| passion fruit puree | 200g |
| gelatin leaves | 4 |
| mango puree | 100g |
| mango chunks | 100g |
| pineapple chunks | 100g |
| crispy rice | 200g |
| panna cotta | |
| tropical coulis | |
| fresh thyme |
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Panna cotta
1dl whole milk - 3dl cream 35% - 20g vanilla sugar - 100g passion fruit puree - 4 leaves of gelatin
Soak the gelatin in cold water. Bring the cream, milk, passion fruit puree, and sugar to boil. Add the gelatin and set aside to cool down.
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Tropical coulis
100g mango puree - 100g passion fruit puree
Defrost the mango and passion fruit puree in the microwave at 750W for 30 seconds. Stir until smooth.
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Assemblage
100g mango chunks - 100g pineapple chunks - 200g crispy rice - panna cotta -tropical coulis - fresh thyme
Add some mango and pineapple chunks to four dessert glasses. Add a layer of panna cotta, rice crispies and exotic sauce. Finish with fresh thyme.
