Jasmine Tea Panna Cotta with raspberry sauce and mango (cooking with tea)

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Let raspberries thaw at room temperature. Bring cream and 4 tablespoons of sugar to the boil. Add the tea and let it steep for 3 minutes. Pour cream through a sieve. Soak gelatine in cold water

2. 2

   Puree the raspberries and 4 tablespoons of sugar. Pass through a sieve. Melt the squeezed out gelatine in the cream. Rinse the moulds (each containing approx. 150 ml) with cold water. Pour in the cream and chill for at least 5 hours

3. 3

   Peel the mango and cut into thin slices. Spread the raspberry puree, except for 4 tablespoons, on 4 plates. Hold the moulds briefly in hot water and turn them over onto the prepared plates. Decorate with raspberry puree and mango

4. 4

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
480 kcal

CARBS
43 g

FATS
32 g

PROTEINS
5 g