Saffron and Mango Panna Cotta with Hazelnuts

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Saffron and Mango Panna Cotta with Hazelnuts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in

Ingredients

for
4
Ingredients
1
ripe Mango
6 sheets
silver Gelatin
400 milliliters
400 milliliters
150 grams
0.3 gram
100 grams
blanched Hazelnuts

Preparation steps

1.

Peel the mango and dice the flesh into small cubes. Purée 1/2 of the mango and set the rest aside. Bloom the gelatin in cold water. Bring the cream, milk, sugar, saffron and mango purée to a boil then remove from the heat. Squeeze out excess water from the gelatin and stir into the warm mango mixture until melted. 

2.

Let the mixture cool over an ice bath, stirring occasionally. Once the liquid starts to gel, distribute between small dessert bowls or glasses and chill for at least 3 hours in the refrigerator.

3.

Dry-toast the hazelnuts in a frying pan until nutty, remove from the heat, let cool, chop coarsely and mix with the reserved mango. Serve over the panna cotta.