Can the panna cottas be frozen?

No, the panna cottas cannot be frozen, as they may lose their texture and flavor.

Duos of panna cotta with mango and vanilla

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2h35

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Medium

1 large ripe mango 4 limes 3.5 dl heavy cream (40% fat) 5 dl coconut cream 50 g granulated sugar 6 small sheets of gelatin 1 tsp liquid vanilla flavoring

For the finishing: 1 mango 1 apple 0.5 lemon 1 bar of white chocolate

1 large ripe mango 4 limes 3.5 dl heavy cream (40% fat) 5 dl coconut cream 50 g granulated sugar 6 small sheets of gelatin 1 tsp liquid vanilla flavoringFor the finishing: 1 mango 1 apple 0.5 lemon 1 ...

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Ingredients

What do you need?

Quantity: 8P

1 big ripe mango
4 Limonen
3.5 dl whipped cream (40% V.G.)
5 dl coconut cream
50 g of granulated sugar
6 small gelatin leaves
1 KloeiLen vanillaaroma

For the finish:
1 mango
1 apple
½ lemon
1 tablet white chocolate

1 big ripe mango
4 Limonen
3.5 dl whipped cream (40% V.G.)
5 dl coconut cream
50 g of granulated sugar
6 small gelatin leaves
1 KloeiLen vanillaaroma

For the finish:
1 mango
1 apple
½ lemon
1 tablet white chocolate

Preparation method

How do you make this?

Soak 2 x 3 gelatin leaves separately in cold water.

Gently bring the cream, sugar and vanilla drumoma to the boil. Remove from the heat, add 3 wrestled gelatin leaves and let it rest for 10 minutes. Add 200 g of mango pieces and mix finely. Sieve and pour into a carafe.

Grate the sixths of the limes very superficially. Put them in a saucepan with the coconut cream and bring to the boil gently. Remove from the heat, add 3 wrestled gelatin leaves and let it rest for 10 minutes. Sieve and pour into a carafe.

Place glasses diagonally in a muffin -bin shape and divide the mango tree over it. Let 1 you set in the fridge. Turn the glasses straight and pour in the other preparation. Let it set at least 1 hour.

Mix the rest of the mango and the juice of 1 lime with a hand blender and pour the panna cotta with this coulis.

Fry the tablet white chocolate for 8 minutes until golden brown in the

Oven on baking paper (preheated at 170 ° C) and let them cool. Break the chocolate in large crumbs. Remove small balls from the apple with a parisiennel with small balls. Sprinkle them with Citroen. Cut the unpeeled mango into pieces and caramelize them with a burner or under the grill of the oven.

Finish the panna cotta with all these elements and serve cool.

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