Mango Panna Cotta. Recipe

Prepare Gelatin

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to bloom.

Combine Ingredients

In a saucepan, combine heavy cream, milk, sugar, and heat over medium heat until just simmering.

Add Gelatin

Remove from heat, add the bloomed gelatin, mango puree, and vanilla extract. Stir until smooth.

Chill

Pour into molds and refrigerate for at least 4 hours or until set.

Cook Blueberries

In a saucepan, combine blueberries, sugar, lemon juice, and lemon verbena leaves. Cook over medium heat until the blueberries burst and the mixture thickens (about 10 minutes).

Cool

Remove from heat and let cool before serving.

Whip Egg Whites

In a clean bowl, whip egg whites until soft peaks form.

Add Sugar

Gradually add sugar while continuing to whip until stiff peaks form.

Incorporate Flavors

Gently fold in citrus zest and cornstarch.

Bake

Pipe or spoon meringue onto a baking sheet lined with parchment paper and bake at 200°F (93°C) for 1.5 hours until dry.

Mix Ingredients

In a bowl, combine almond flour, sugar, melted butter, all-purpose flour, and egg whites until smooth.

Shape and Bake

Drop spoonfuls of the batter onto a baking sheet lined with parchment paper and spread into thin circles. Bake at 350°F (175°C) for 10-12 minutes until golden.