This recipe for Mango Panna Cotta with Violet Honey Jelly was created with vegans in mind. Those who are not vegan can find the non-vegan equivalents of the various ingredients in parentheses behind each ingredient. Creamy and full of rich vanilla and sweet mango flavor, this sweet tropical panna cotta is topped with a violet honey jelly. Garnish each individual panna cotta with a fresh mint leaf for an elegant spring or summer dessert option.
- 1 mango (ripe)
- 300 milliliters non dairy cream (or milk cream)
- 4 tablespoons fructose (or 5 - 6 tbsp. granulated sugar)
- 1 teaspoon agar (or 3 gelatin sheets)
- 1/2 vanilla beans
- 100 milliliters honey (violet)
- 3 tablespoons water
- 1/2 teaspoon agar (or 1 gelatin sheet)
- fresh mint (for the garnish)
- To prepare the panna cotta, peel the mango, eliminate the pit and blend it into a puree.
- Add a few drops of lemon juice to the mango puree.
- Add the heavy cream, the sugar, the seeds of the vanilla bean, and the agar agar to the mango puree, stir well to combine.
- Pour the mixture into a medium saucepan and bring it to a boil for 1 to 2 minutes.
- Turn off the heat and allow the mixture to cool slightly, then place the panna cotta in individual serving bowls and refrigerate for a few hours.
- To prepare the jelly, heat the water with the agar agar in a small saucepan and stir well, simmer for two minutes, then add the violet honey and stir well to dissolve. Then, let the mixture cool slightly for a few minutes.
- Pour a few tablespoons of the mixture on each of the panna cotta bowls, refrigerate for a few hours so the jelly will set, and serve.
PER SERVING *
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.