Tropical Panacota
with mango and passionfruit
Ingredientes
Mango Panacota
- 600 ml heavy cream
- 400 ml mango pulp
- 3 tbsp white sugar
- 6 neutral gelatin leaves
Topping
- 125 g passionfruit pulp
Preparação
- Hydrate the gelatin leaves in cold water. Set aside while you prepare the panacota.
- Mix the remaining ingredients in a pan and bring them over medium heat. Warm up the mixture, stirring during the process, until it starts to boil.
- Remove from the heat. Squeeze the gelatin leaves and add them to the mix, stirring again.
- Distribute this liquid across 8 ramekins or individual molds. Refrigerate for at least 3 hours.
- Remove the panacota from the molds and serve with a bit of passionfruit pulp.