Serves 6 MANGO and vanilla is one of those great classic combinations and the presentation of this panna cotta is, in my view, is quite simply chic sophistication. Ingredients: Mango Jelly 125ml stock syrup 125ml mango coulis 2 leaves of gelatine soaked in some cold water Vanilla pod 1,000ml whipping cream 265g caster sugar Three leaves gelatine – soaked in some cold water To Serve
A selection of seasonal fruits Sprigs of mint Meringue shards Method: 1. Split the vanilla pod in half and place in a saucepan along with the cream and sugar. Bring to a simmer and then remove from the heat. 2. Squeeze out the excess water from the gelatine, and add the gelatine to the cream and stir to dissolve, pass through a sieve. 3. For the mango jelly – warm the stock syrup, mango coulis, stir in the gelatine until dissolved. 4. Get six flute glasses and pour a few cm of panna cotta into each one, for a rapid set place in the freezer. 5. Once set, carefully pour in some mango jelly, place again in the freezer, once set repeat the process until the glass is full. 6. Serve with some additional fruits and a sprig of mint if desired.
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