Makes 2-3
Ingredients:
3 tbsp whole / semi-skimmed milk
300g Greek yoghurt, you can use low fat here, if you like.
2 gelatine leaves
15g caster sugar
1 tsp vanilla extract
For the mango puree:
Half a mango
Caster sugar, optional, and the amount will depend on the sweetness of your mango
A tbsp of water
To serve:
Granola
Half a mango
1/4 cup caster sugar
1/2 cup water
Place gelatine leaves in water to soak for about 10 mintues. Set aside
In a blender, puree the mango with a little bit of sugar. The amount of sugar will depend on the sweetness of your mango and to your taste. Pass this through a sieve if you prefer a smoother consistency.
Boil the milk and sugar until sugar is dissolved. Add gelatine leaves. When cooled, add the yoghurt, half of the mango puree and vanilla extract.
Pour this mixture into ramekins, and let set in the fridge for at least 2-3 hours, preferably over night.
To serve, cut the other half of the mango into about 1/2 cm thick slices. Place the sugar and water in a pan and let turn a golden brown, then add the mango slices. The sugar and water will suddenly and quickly caramelise, so keep an eye on it.
Place panna cotta ramekins in boiling water for 30 seconds to let the panna cotta loose. You can also loosen them up more with a palette knife before tipping over onto a plate.
Spoon some of the mango puree on a plate and spread out with a palette knife or spoon. Slide the panna cotta onto the plate, spoon a couple of the mango slices on top. Sprinkle the granola, drizzle some of the syrup, and serve!
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