TROPICAL HONEY PANNA COTTA a bit adapted from Desserts, by Michel Roux
Ingredients
  • 1 teaspoon unflavored gelatin powder
  • 3 Tbs water
  • 1 ¼ cups heavy cream
  • ¾ cup whole milk
  • ¼ cup + 1 Tbs honey
  • ½ teaspoon pure vanilla extract or paste
  • 1 ripe mango
  • 1 ripe passion fruit
  • 1 Tbs brown sugar
  • 2 Tbs powdered sugar
Instructions
  1. Set a bowl with some ice and reserve.
  2. Put water in a small bowl or cup. Sprinkle gelatin evenly on top, let hydrate for a few minutes.
  3. Meanwhile, put cream, milk and honey in a saucepan over medium heat.
  4. Stir until it almost boils, remove from heat and add gelatin, which will be like a thick, almost solid paste. Stir until the gelatin melts completely.
  5. Add vanilla, stir to incorporate and strain through a sieve into a bowl set over the bowl with ice.
  6. Stir from time to time until it is almost cold.
  7. Preheat oven to 350ºF.
  8. Dice the mango, put half on the bottom of the serving bowl. Have ready enough space to fit the bowl comfortably in the refrigerator.
  9. When the panna cotta mixture is almost cold, slowly add it to the bowl with the mango pieces.
  10. Refrigerate for 3 to 4 hours, or until set.
  11. Put the other half mango pieces in a baking tray, scatter brown sugar on top and roast for about 20 mintues, until it begins to soften. Reserve.
  12. When ready to serve, scoop out the passion fruit onto a bowl. Add the powdered sugar and mix well until smooth.
  13. To serve, put the roasted mango on top of the cold panna cotta. Drizzle some passion fruit over.
  14. Pass the rest of the passion fruit in a bowl.
Recipe by Family Foodie at https://familyfoodierecipes.com/tropical-panna-cotta/