Silky-textured panna cotta with slightly tart sauce will refresh and cleanse the palate. Choose mangoes that are juicy and ripe. However, if you can't find them, add a bit more sugar while pureeing the sauce.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Mango Sauce:
Method
In small bowl, sprinkle gelatin over 1/2 cup (125 mL) of the milk; let stand for 5 minutes.Meanwhile, in saucepan, bring remaining milk, coconut milk and sugar to boil, stirring often. Stir in gelatin mixture and boil, stirring, for 1 minute. Strain through fine sieve. Pour into small dessert dishes. Refrigerate until set, about 4 hours. (Make-ahead: Cover and refrigerate for up to 2 days.)
Mango Sauce: In food processor, puree together mangoes, sugar, lime juice and orange juice; press through sieve into small bowl. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon over panna cotta.
Nutritional facts Per serving: about
- Sodium 38 mg
- Protein 5 g
- Calories 255.0
- Total fat 15 g
- Cholesterol 5 mg
- Saturated fat 13 g
- Total carbohydrate 29 g
%RDI
- Iron 16.0
- Folate 10.0
- Calcium 8.0
- Vitamin A 30.0
- Vitamin C 35.0
