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PANNA COTTA WITH MANGO SAUCE RECIPE PACKAGES

H wave!

Today we bring you the recipe of a typical Italian dessert very easy to do, the Panna Cotta. Normally in Italy you can find on the dessert menu of any restaurant, because it is very common, as well as here can be the flan.

Moreover, by not having a definite flavor, can be served with any fruit, sweet sauce, chocolate, syrup or jam. In This time, I have served with mango sauce and different fruit to accentuate the freshness of this dessert, highly recommended for the period that lies ahead.

And here I leave you now with the Panna Cotta, waiting, as usual, that you enjoy.

Panna Cotta (cooked cream)

For 4 / 6 persons

- 250 ml. of cream

- 250 ml. milk

- 100 grs. sugar

- 1 vanilla bean or vanilla extract

- 6 sheets of gelatin neutral

Put the gelatine leaves in cold water to soften. Meanwhile cook the cream and milk with sugar and vanilla. Once you have taken a boil, remove from heat and stir the drained gelatine, stirring well to come together evenly. Pour it over a mold, previously soaked in cold water and drained. Cool and put it in the fridge for some hours (if an overnight is better).

MANGO SALSA

- 1 mango

- 75 grs.
sugar - a few drops of lemon

- 150 ml. of cream (which we have left, if we used 2 tetra bricks of 200 ml.)

- Milk (if necessary)

Thoroughly wash the mango and reserve your skin. Cut into slices and caramelízalo with sugar. Pour the cream and beat with mixer. If you have been thick, add milk until it becomes the consistency you like. Finally, strain through a sieve or pass it.

DECORATIVE

- The skin of the mango

- 2 tablespoons sugar

- a blackberry

- 2 or 3 kiwis

- 3 kumquats

Cut the skin of the mango into strips. Cook them in boiling water 10 minutes. Drain water and add 2 tablespoons of sugar. Let caramelize over low heat.

Cut kiwi and sliced \u200b\u200bkumquats. Wash berries and decorate to your tastes, serving up all these ingredients and sauce.