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

By Stefano Manfredi

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.

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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