Tahitian Vanilla Panna Cotta with Mango
INGREDIENTS
For Vanilla Panna Cotta:
1 ½ cups (355 ml) whole milk
1 ½ cups (355 ml) whipping cream
½ cup (120 ml) coconut cream/milk
½ cup (100 g) white granulated sugar
2 vanilla beans
1 tbsp (10 g) unflavored gelatin powder
2 tbsp (30 ml) water
For Mango Gelee:
2 medium mangos, about 2 cups fruit
¼ cup (50 g) white granulated sugar
1 tbsp (15 ml) lemon juice
½ to ¾ cup (120 to 180 ml) water
1 ½ tsp (5 g) unflavored gelatin powder
2 tbsp (30 ml) water
5 to 6 passion fruits, for garnish
For Whipped Cream:
1 cup (240 ml) heavy cream
½ cup (60 g) confectioner’ sugar
1 tsp vanilla
Video:
https://youtu.be/7ByoDLkL9Rc
