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Mango and Cardamom Panna Cotta Shots

Mango and Cardamom Panna Cotta Shots

  • MAKES:

    12 shots

  • TIME:

    4+ hours including setting time

Ingredients

Mango Base

  • 250g mango pulp (tinned)
  • 2-3 fresh mango (flesh)
  • 4 gelatine leaves

Panna Cotta

  • 450ml double cream
  • 75g sugar
  • 3 gelatine leaves
  • 2 tsp vanilla bean paste
  • 1 tsp green cardamom powder

Method

  • To make the mango base, scoop out the flesh from the fresh mango and puree. Put the fresh mango puree into a saucepan together with the mango pulp, heat until the mixture just reaches boiling point, remove from the heat and leave to one side
  • Soak the gelatine leaves in cold water for 5 minutes
  • Squeeze the gelatine leaves to get rid of the extra water and add to the mango mixture and stir until completely dissolved (slightly re-heat if needed)
  • Let the mixture cool for a few minutes and transfer into a jug or squeezy bottle
  • Tilt small 125ml glasses using a cupcake tin to support and pour the mango mixture into the angled glass until it reaches the edge
  • Set in the refrigerator for two hours
  • Start making the panna cotta about 25 minutes before the mango has set. Start by heating up the double cream in a saucepan, mix continually to avoid burning or lumpiness
  • When mixture is just about to boil, remove from the heat and add the sugar, cardamom powder and vanilla bean paste, mix thoroughly until all dissolved, leave to one side
  • Soak gelatine leaves for panna cotta in cold water for 5 minutes
  • Squeeze the gelatine leaves to get rid of the extra water and add to the cream mixture, mix well to dissolve and then cool for a few minutes (if need be re-heat slightly)
  • Fill this mixture into a squeezy bottle or jug and transfer into the set mango glasses (ensure the cream mixture is not hot before pouring onto mango)
  • Leave the panna cotta to set for 2 hours in the refrigerator
  • Once set, garnish as desired and serve
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