Sunday, 4 March 2012

Buttermilk Panna Cotta with Mango Sauce

Panna Cotta:
  • 1/3 cup heavy cream
  • 3 tbs sugar
  • 3/4 tsp Knox gelatin
  • 1/2 cup buttermilk
Mango Sauce:
  • 1 ripe mango, peeled, pitted, and pureed
  • 1/2 cup dessert wine
  • 1 tbs sugar
  • 1 cinnamon stick
Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk.
Pour into two 6- to 8-ounces heart shaped molds and chill for a few hours until set. Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick.
To serve, unmold onto individual dessert plates and top with mango sauce.