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Ingredientes
- 1 cup (250ml) milk
- 300ml thickened cream
- ½ vanilla bean, split
- 1/3 cup (75g) caster sugar
- 2 teaspoons gelatine
- 2 tablespoons water (to check)
- 1/3 cup (80ml) sieved passionfruit juice
- 2 small (600g) mangoes
- 2 passionfruit, extra
Direcciones
- Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved; do not boil.
- Strain cream mixture into a jug, discard bean, stir in juice; cool.
- Pour cream mixture into 6 x ½-cup capacity moulds. Cover, refrigerate for about 6 hours or until set.
- Cut mango cheeks from seed, peel skin. Slice mango thinly. Arrange mango on serving plates.
- Invert panna cotta onto mango; drizzle with extra passionfruit pulp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1429g | |
| Calories 1300 | |
| Calories from Fat 611 | 47% |
| Total Fat 69.38g | 87% |
| Saturated Fat 41.98g | 168% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 259mg | 11% |
| Potassium 2032mg | 58% |
| Total Carbs 166.73g | 44% |
| Dietary Fiber 14.9g | 50% |
| Sugars 139.55g | 93% |
| Protein 21.02g | 34% |
Evaluaciones
02 de Agosto de 2016
This looks lovely will be trying in the futureYo he cocinado/probado esta receta
