Vanilla & Ginger Panna Cotta on fresh mango

PACIFIC VANILLA - Approx 16 portions.

INGREDIENTS: Preparation in Advance

Ginger Panna Cotta

200g Milk

900g Cream

130g Panna Cotta Mix

20g Fresh ginger

METHOD

1. For the Panna Cotta, peel and crush up the ginger. Place it in a sauce pan together with cream and milk.

2. Heat up above 80°c or until first bubble, whisk in panna cotta mix.

3. Let the ginger infuse and leave to cool down.

4. Strain then pour into Silikomart Finger 75 and freeze.

5. Demould once frozen and keep in fridge until service

INGREDIENTS + METHOD

x2 Ripe Mango

1. Peel and finely slice the mango.

2. Cut the slices even and place the excess mango off cuts in a blender.

3. Blitz into a sauce (add vanilla paste as optional, and Vanilla sugar if Mango is not sweet enough)

4. Arrange sliced mango on a plate, add a Vanilla or coconut sponge in the base and cut some pieces as decoration.

5. Place the ginger Panna Cotta on top and decorate with crushed meringue.