Rice milk panna cotta, mango jelly, and tablea sauce
FOR THE RICE MILK PANNA COTTA ✔ 2 cups rice milk (see tip below) ✔ ½ cup sugar ✔ 1 teaspoon vanilla extract ✔ 1 tablespoon unflavored gelatin
FOR THE MANGO JELLY ✔ 1 cup mango juice ✔ 1 tablespoon calamansi juice ✔ 2 tablespoons sugar ✔ 2 teaspoons unflavored gelatin
FOR THE TABLEA SAUCE ✔ ½ cup grated tablea ✔ ½ cup sugar ✔ 3 tablespoons butter,
cut into small pieces
✔ ripe mango cubes, to serve
1 Make the rice milk panna cotta: Mix together rice milk, sugar, and vanilla in a saucepan over low heat. Sprinkle in gelatin powder and bring to a simmer. Strain mixture into a bowl. Let cool at room temperature and set aside. 2 Make the mango jelly: Bring mango juice, calamansi juice, and sugar to a boil in a saucepan over medium-high heat. Sprinkle in gelatin powder and stir to combine. Strain mixture into 4 ramekins or bowls. Refrigerate until set. 3 Once mango jelly is chilled and set, top with panna cotta mixture and refrigerate again until completely set. 4 Make the tablea sauce: Mix together chocolate and ¹⁄³ cup water in a heavy saucepan. Cook over low heat, stirring constantly, until chocolate has melted. Add sugar and cook until dissolved. Remove from heat and stir in butter until melted and well blended. Set aside until ready to serve. 5 To serve, turn each panna cotta out onto a dessert plate. Drizzle tablea sauce on top and serve with mangoes.