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Goat’s Milk Panna Cotta with Fresh and Dried Mango Salad and Prosecco Jelly

Serve up dessert the Italian way with a light and creamy Panna Cotta with the addition of summery mango and a Prosecco jelly.

Goat’s Milk Panna Cotta with Fresh and Dried Mango Salad and Prosecco Jelly

Makes 7 dariole moulds

375ml cream

90g sugar

50g caster sugar

½ vanilla bean, seeds scraped

3 “titanium” 5g gelatine leaves, 

soaked in 1 tbsp cold water

375ml goat’s milk, cold

3 mangoes, cut into small chunks

½ cup dried mango, finely julienned

Prosecco Jelly

50ml water

750ml prosecco

1 tsp sugar

3 “titanium” 5g gelatine leaves

Bring cream, sugar, caster sugar and vanilla seeds to a simmer in a saucepan, stirring so sugar dissolves.

Stir in the gelatine. Add goat’s milk. Strain liquid into a jug, then pour into moulds and refrigerate overnight.

To make prosecco jelly, bring water, prosecco and sugar to the boil. Add gelatine and allow to dissolve. Pour liquid into a container, leave overnight to set.

Turn panna cotta out onto plates, one mould for each plate. Place fresh mango around panna cotta and sprinkle with dried mango.

With a fork break down prosecco jelly and spoon over fruit. Serve.

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