Panna Cotta Recipe
guava gelée, mango glass, biscotti crumble, coconut sorbet
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Ingredients
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Panna Cotta
Guava Gelée
Mango Glass
Biscotti Crumble
Coconut Sorbet
Method
Panna Cotta
Prepare Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
Heat Cream and Milk
In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium until sugar dissolves, but do not boil.
Combine Gelatin
Remove from heat and stir in bloomed gelatin and vanilla extract until fully dissolved.
Chill
Pour the mixture into serving cups and refrigerate for at least 4 hours until set.
Guava Gelée
Prepare Guava Gelée
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. In a saucepan, heat guava juice and sugar until dissolved.
Combine Gelatin
Remove from heat, stir in the bloomed gelatin until fully dissolved, then pour over the set panna cotta and refrigerate again until firm.
Mango Glass
Make Mango Glass
In a small saucepan, combine mango puree, sugar, and lemon juice. Heat gently until sugar dissolves. Allow to cool before pouring over the guava gelée.
Biscotti Crumble
Crush Biscotti
Crush biscotti cookies into fine crumbs and set aside for garnish.
Coconut Sorbet
Make Coconut Sorbet
In a bowl, combine coconut milk, sugar, and lime juice. Mix until the sugar is dissolved. Freeze in an ice cream maker or shallow dish until firm.