Rice milk panna cotta, mango jelly, and tablea sauce

Yummy (Philippines) - - Everyday Recipes -

Serves 4

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.

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