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Mango Panna Cotta​

​

featuring Chef Shuby

INGREDIENTS

200g Heavy Cream

200g Milk

70g sugar

15g gelatin

1 small Mango (Cubed)

​

For The Top Layer;

1 mango

1 handful Blueberries

Mint leaves (for garnish)

METHOD

  1. On low heat, melt sugar in cream and milk.

  2. Bloom gelatin and pour into the cream and milk mixture.

  3. Stir in cubed mangoes 

  4. Pour into glasses/ramekins and let set in the refrigerator for 4 - 6 hours. 

  5. Blend the mango until smooth.

  6. Pour blended mango over the set layer.

  7. Top with blueberries and mint leaves.

  8. Serve cold.

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