Ingredients for 4 people:
3 sheets white gelatine
150 g sugar
500 ml whipped cream
1 1/2 tonka bean
Also:
approx. 150 g mango pulp
2 tsp sugar
some grated tonka bean
1 tbsp chopped pistachios
Preparation:
1. Soak gelatine in cold water. Caramelise the sugar in a saucepan. Pour in the cream and boil down to about 400 ml for about 10 minutes.
2. Soak the gelatine in cold water. Remove the cream from the cooker, allow to cool slightly and and stir in the squeezed gelatine to dissolve. Finely grate the tonka bean and stir in. Pour the caramel cream into cold-rinsed moulds (approx. 100 ml capacity). Leave to set in the fridge for 4-5 hours.
3. Cut the mango flesh into small cubes. Mix the mango with the sugar and grated tonka bean. Mix.
4. Place the moulds in hot water for 3 seconds and turn out the panna cotta onto plates. Place the mango on top and serve sprinkled with pistachios.
Preparation time approx.: 20 minutes (plus waiting time)
Nutritional values per serving approx.:
Calories: 559
Joule: 2344
Protein: 4,4 g
Fat: 39 g
Carbohydrates: 49.0 g
(FoodCentrale by ddp images)
