Tropical Twist: Mango Basil Panna Cotta Recipe

Exploring New Flavors: Mango Basil Panna Cotta

As the warm summer days approach, I find myself craving light and refreshing desserts that highlight the seasonal produce. Today, I am excited to share with you a unique and exotic dessert recipe that combines the sweet, tropical flavor of mango with the aromatic freshness of basil – Mango Basil Panna Cotta.

To make this delightful dessert, you will need the following ingredients:

• 250g fresh mango puree
• 10g gelatin
• 50g sugar
• 200ml milk
• 200ml heavy cream
• Handful of fresh basil leaves

To bring this recipe to life, you will need the following kitchen tools:

• saucepan
• whisk
• blender
• ramekins

Start by blooming the gelatin in cold water according to the package instructions. In a saucepan, heat the milk and sugar until the sugar has dissolved. Add the bloomed gelatin and stir until completely dissolved.

In a blender, combine the mango puree, heavy cream, and fresh basil leaves. Blend until smooth and the basil is finely chopped. Strain the mixture to remove any solid pieces.

Pour the mango-basil mixture into the saucepan with the milk and gelatin mixture. Whisk everything together until well combined. Pour the mixture into individual ramekins and refrigerate for at least 4 hours, or until set.

When ready to serve, gently run a knife along the edges of the ramekin and invert the panna cotta onto a plate. Garnish with fresh basil leaves and a drizzle of mango puree, if desired.

The approximate total weight of the cooked dish is 710g, with 4 servings. Each serving weighs around 177.5g, with an estimated calorie count of 250 per serving.

One clever tip for this recipe is to infuse the milk with basil leaves before adding the gelatin for a more intense basil flavor throughout the panna cotta.

I hope you enjoy this refreshing and unexpected Mango Basil Panna Cotta. Get creative with your toppings and let the flavors inspire you. Happy cooking!