Jasmine and Mango Panna Cotta Shooters
Delicate jasmine-scented panna cotta shooters topped with a fresh mango compote.
Ingredients
| 300 ml (10 oz.) | Jasmine Panna Cotta: heavy cream | |
| 100 ml (3.5 oz.) | Jasmine Panna Cotta: milk | |
| 80 g (2.7 oz.) | Jasmine Panna Cotta: sugar | |
| 3 sheets or 2 tsp | Jasmine Panna Cotta: gelatine sheets (6 g / 0.2 oz.) or gelatine powder | |
| — | Jasmine Panna Cotta: jasmine essence, to taste | |
| 75 g (3 oz.) | Mango Compote: mango pulp (fresh or tinned), puréed | |
| 1 tbsp | 15 ml | Mango Compote: water |
| 1/2 tbsp | 7.5 ml | Mango Compote: sugar |
| 1/2 leaf | Mango Compote: gelatine leaf |
Instructions
Serves: 8
Jasmine Panna Cotta
- Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
- When ready, put the fire off and stir in the Jasmine essence.
- Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream and jasmine mixture and stir well to dissolve.
- Pour the mixture in the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.
Mango compote
- When the panna cotta has set, prepare the mango compote.
- Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
- Heat the mango pulp with the water and sugar and mix until the sugar dissolves. Take it out of the fire, squeeze the excess water from the gelatine sheets and add them to the hot mango pulp. Mix well until completely incorporated.
- Top the panna cotta shooters with the compote into the shot glasses and refrigerate until set.
- Serve cold.