Vanilla Panna Cotta with Fresh Mango Compote
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup water
- 1 cup heavy cream
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 1/4 cups whole milk
- 6 tablespoons sugar, divided
- Carbohydrate 44 g(15%)
- Cholesterol 89 mg(30%)
- Fat 25 g(38%)
- Fiber 2 g(8%)
- Protein 5 g(9%)
- Saturated Fat 15 g(76%)
- Sodium 58 mg(2%)
- Calories 404
Preparation Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours. Meanwhile, peel mangoes and thinly slice. Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes. Cooks' note:Panna cotta and mangoes in syrup can be made 2 days ahead and chilled separately.
Preparation Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours. Meanwhile, peel mangoes and thinly slice. Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes. Cooks' note:Panna cotta and mangoes in syrup can be made 2 days ahead and chilled separately.
