Ingredients for 4 people:
5 sheets white gelatine
500 ml whipped cream
50 g sugar
6 small stalks of liquorice herb
Also:
1 small mango
some grated lime peel and lime juice
Liquorice herb to garnish
Preparation:
1. Soak gelatine in cold water.
2. Put the whipped cream in a saucepan and add the sugar. Simmer uncovered for about 10 minutes simmer, stirring occasionally. Remove the pan from the heat. Squeeze out the gelatine and dissolve in the cream while stirring. Rinse Liquorice herb. Pluck the leaves from the stalks and chop finely. Mix into the cream. Allow the liquorice cream to cool.
3. Sieve the liquorice cream and pour into 4 moulds rinsed with cold water (approx. 150 ml capacity). Leave to set in the fridge for about 4 hours.
4. Peel the mango and cut the pulp from the fibrous core. Cut off 4 nice
slices and dice the rest. Mix the mango cubes with the lime zest and lime juice.
Dip the moulds in hot water for about 6-8 seconds, then loosen the edges with a small knife rinsed with hot water. Turn out the panna cotta onto plates and serve garnished with mango slices, mango cubes and liquorice herb.
Preparation time approx. 20 minutes + chilling time
Per portion approx.:
Calories: 455
Joule: 1907
Protein: 5,2 g
Fat: 37,8 g
Carbohydrates: 24 g
(FoodCentraleby ddp images)
