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Mango panna cotta with strawberry and lime syrup
Mango panna cotta with strawberry and lime syrup
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Prep Time:
265 minutes
Cook Time:
20 minutes
Total Time:
285 minutes
Create a quick and indulgent Italian gourmet dessert.
Ingredients:
  • 2 x 300g packs of Frozen Fresh Strawberries & Mangoes
  • 2 limes
  • 240g caster sugar
  • 4 gelatine leaves (see note)
  • 300ml thin cream
  • 300ml thickened cream
Instructions:
  • Thaw frozen strawberries and mangoes separately in bowls.
  • For the strawberry and lime syrup, zest 1 lime using a zester and set aside. Juice both limes and combine the juice in a saucepan with 130g of sugar and 3/4 cup water. Stir over low heat until sugar dissolves, then boil for 5 minutes. Cool slightly, add the berries and zest, then refrigerate until ready to use.
  • Blend thawed mangoes in a food processor until creamy.
  • Soak the gelatine leaves in a bowl of cold water for 5 minutes until softened.
  • In a pan over medium heat, combine creams and the remaining sugar. Stir until the sugar dissolves and the cream reaches scalding point. Remove from heat.
  • Remove excess water from the gelatine leaves and mix with the hot cream. Place the pan in a large bowl of iced water to cool, stirring occasionally. Combine with mango puree, then divide the mixture into 8 glasses or 1/2-cup-capacity (125ml) dariole moulds. Cover and chill in the fridge for at least 4 hours. Serve with a drizzle of syrup on top.
  • Chill remaining syrup in the fridge for a week to drizzle over ice cream.

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