Saturday dessert: Vanilla panna cotta, mango sorbet, coconut snap
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Compiled by Lineo Lesemane
10 months ago
Delicious panna cotta with mango and raspberries. Picture: iStock
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Elevate your dessert game and treat yourself to a symphony of flavors that will leave you craving for more with today’s recipe: Vanilla panna cotta, mango sorbet, coconut snap.
This delightful dessert does not require complicated techniques or a long list of ingredients.
Start by soaking the gelatine leaves in cold water for about 10 minutes
Bring the sugar, milk, cream, and vanilla to the boil over medium heat.
Make sure it comes right to the boil otherwise, it will set in two separate layers.
Remove from the heat, remove the gelatine from the cold water, and gently whisk into the boiled liquid.
Set this to one side mixing every now and then. You want this to get cold enough that it is starting to set before you pour it into your mold. This will mean the vanilla seeds will set through the panna cotta. If it goes into the mold too hot the seeds will all sink to the bottom and set on the top of your panna cotta like a hat.
Once the Panna Cotta is cold and starting to thicken, pour it into a mold or glass. I recommend 100g per serving.
Place this in the fridge overnight to set. Make sure it is covered as dairy and fatty things will pick up other smells from your fridge.
The sorbet
Place all the ingredients into a pan over medium heat and bring to a boil. Simmer for two minutes.
Allow to cool slightly before blending with a stick blender or in a liquidizer.
Allow to cool fully.
Churn in an ice cream machine or place in the freezer in a tub and whisk with a fork every 30 minutes until fluffy but fully frozen.
For the snap
Heat the butter, water, and glucose until melted then mix into the dry ingredients.
Allow to stand for 30 minutes.
Spread the mixture onto a baking sheet and bake at 160℃ for 16 minutes.
Remove from the oven and allow to cool.
*This recipe was shared by Farro Restaurant and is published with permission.
Start by soaking the gelatine leaves in cold water for about 10 minutes
Bring the sugar, milk, cream, and vanilla to the boil over medium heat.
Make sure it comes right to the boil otherwise, it will set in two separate layers.
Remove from the heat, remove the gelatine from the cold water, and gently whisk into the boiled liquid.
Set this to one side mixing every now and then. You want this to get cold enough that it is starting to set before you pour it into your mold. This will mean the vanilla seeds will set through the panna cotta. If it goes into the mold too hot the seeds will all sink to the bottom and set on the top of your panna cotta like a hat.
Once the Panna Cotta is cold and starting to thicken, pour it into a mold or glass. I recommend 100g per serving.
Place this in the fridge overnight to set. Make sure it is covered as dairy and fatty things will pick up other smells from your fridge.
The sorbet
Place all the ingredients into a pan over medium heat and bring to a boil. Simmer for two minutes.
Allow to cool slightly before blending with a stick blender or in a liquidizer.
Allow to cool fully.
Churn in an ice cream machine or place in the freezer in a tub and whisk with a fork every 30 minutes until fluffy but fully frozen.
For the Snap
Heat the butter, water, and glucose until melted then mix into the dry ingredients.
Allow to stand for 30 minutes.
Spread the mixture onto a baking sheet and bake at 160℃ for 16 minutes.
