Vanilla Panna Cotta With Fresh Mango Compote |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is from Gourmet September 2008. 1 1/2 tsp unflavored gelatin may be substituted for agar if you are unable to find the agar. Yield 4 servings Prep and cooking time do not include cooling time or maceration time. Ingredients:
1/2 vanilla bean, split lengthwise (preferably tahitian) |
1 1/4 cups whole milk |
1 cup heavy cream |
6 tablespoons sugar, divided |
2 teaspoons agar-agar flakes (preferably eden brand) |
2 (3/4 lb) mangoes |
1/2 cup water |
3 tablespoons fresh lemon juice |
2 tablespoons fresh lime juice |
Directions:
1. Equipment:.
2. 4 (5- to 6-ounces) glasses or ramekins.
3. Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
4. Meanwhile, peel mangoes and thinly slice.
5. Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.
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