MKR recipe episode 13: Mango & Gin Panna Cotta with Passionfruit Foam

Prep time: 1 hour, 20mins + setting

Cook time: 20 mins

Serves six.

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Ingredients

1 mango, peeled, stoned

Mango & gin panna cotta

350g mango flesh (approx. 2 mangoes)

2 ½ sheets gelatine (gold strength)

300ml thickened cream

100ml milk

100g caster sugar

60ml gin

1 tsp vanilla extract

Coconut crumb

80g plain flour

50g almond flour

80g caster sugar

50g desiccated coconut

1 tsp finely grated lime zest

100g cold butter, chopped

Passionfruit foam

2 ½ sheets gelatine

Pulp of 6 passionfruit, strained

500g caster sugar

500ml water

10g citric acid

2 egg whites

Passionfruit foam

300mls passionfruit syrup

200mls gelatine citric solution

4 egg whites

Method

1. To make panna cotta, blend mango flesh to form a puree. Set aside.

2. Soak gelatine leaves in cold water for 10 minutes to soften.

3. Stir cream, milk and sugar in a saucepan over lowest heat until sugar dissolves. Bring to a simmer. Remove from heat. Stir in gin and vanilla.

4. Squeeze excess water out of gelatine and add to cream mixture. Stir until smooth and dissolved. Whisk in mango puree.

5. Pour mixture into six plastic dariole moulds. Cool to room temperature. Refrigerate for several hours or overnight until set.

6. To make coconut crumb, combine flours, sugar, coconut and lime zest in bowl of electric mixer fitted with a paddle attachment. Add butter and mix on low speed until mixture comes together to form a soft dough.

7. Preheat oven to 160C. Line an oven tray with baking paper. Pass the dough through a cooling rack onto the prepared tray, to create irregular crumble shapes.

8. Bake for about 15 minutes or until golden and crisp. Cool on tray.

9. To make passionfruit foam, soak gelatine leaves in cold water for 10 minutes to soften.

10. Place passionfruit pulp, sugar and the water in a medium saucepan over medium heat. Stir until sugar dissolves. Remove from heat. Squeeze excess water out of gelatine and add to passionfruit mixture. Stir until dissolved. Cool completely. Pour mixture into a siphon gun. Add egg whites. Refrigerate until cold. Charge siphon gun with cartridges and shake vigorously (to evenly distribute gas).

11. Blend or process peeled mango to form a smooth puree.

12. To assemble, brush mango puree onto serving plates. Run the tip of a small sharp knife around inside of panna cottas and invert onto serving plates. Dispense passion fruit foam from siphon gun. Sprinkle with coconut crumb.

Tip

If you don’t have a siphon gun to make the foam, try substituting with a passionfruit cream. Whisk 300ml thickened cream with 2 tbs of icing sugar, then fold in 2-3 tbs of passionfruit pulp