ginger yuzu pannacotta

Pannacotta with Ginger & Mango Sauce

Published on 20/02/2017 | In By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Pannacotta with ginger & mango sauce

I love the Italian dessert pannacotta. This cold dessert is very common and popular in Japan. Maybe because of the (hot) weather. I think in hot countries there are many cold desserts, they naturally make us feel cooler.

Pannacotta is an Italian cold dessert, but it’s heavy for me, because the main ingredient is cream. This is no exception. You can enjoy it with a little bit of spicy ginger & mango sauce.

The touch of ginger gives it spiciness. It works very well with mango. You can add as much ginger as you like, but pay attention! It’s raw, you can taste the spiciness much stronger than when cooked.

Ingredients

  • 300 ml full fat cream
  • 200ml milk
  • 80g sugar
  • 1/2 vanilla beans
  • 6 pieces gelatine sheets
  • < Ginger & Mango Sauce >
  • 1 ripe mango
  • 1 tbsp sugar
  • 1 tsp freshly squeezed ginger juice

Instructions

  1. Soak gelatine in plenty of water.
  2. Put cream, milk and sugar in a pan. Heat with a medium heat. Strip the vanilla and take out the beans, then add to the pan. Stir well and ensure that all the sugar melts.
  3. Put the gelatine into the pan, and mix well.
  4. Remove from the heat, and keep stirring for a few seconds. If you like, 1tbsp rum can be added. Pour into several little glass containers or one big container. Place in the refrigerator for about 1H until they are set.
  5. < Ginger & Mango Sauce > Add 1tbsp water and the sugar in a small pot and bring to boil and until the sugar melt. Set aside and cool it down.
  6. Peel the mango and mush well. Add the sirup and ginger. Mix well and keep it in the refrigerator. When the pannacotta is ready, pour some sauce on it.