Mango Vanilla Panna Cotta
1/2 cup milk
1 envelope plain gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons fresh vanilla extract or almond extract
Makes 6-4 ½ oz portions not counting the berries
Fresh raspberries, mango or strawberries
Pour cool milk in a bowl, and dissolve the gelatin.
In a saucepan, place the heavy cream and sugar, and place over medium heat. Bring to boil. Pour the gelatin and milk into the cream, stirring until dissolved. Bring back to a boil stirring constantly. Remove from heat, stir in the vanilla. Place the strawberries or any fresh berry in the molds, bowls or cups. Also looks good served in martini glasses.
Pour the mix on top and Cool in the refrigerator for at least 4 hours, overnight is better.
Turn it over on plate to be served. Garnish with fresh fruit, fruit puree chocolate sauce or shavings, etc. I personally like it with a crisp almond cookie.
As you see in picture:
1 ripe mango peeled and chopped
1 cup sugar
2 cups water
1 scraped vanilla bean or 1 teaspoon vanilla
Bring to boil until mango is tender blend and strain add back to pan
Cook until a syrup when cool pour over the Panna Cotta and serve
I also use the rubber flex-pans for this it seems easier for me