Nougat panna-cotta with mango salad

Name: Nougat panna-cotta with mango salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 sheets Gelatine; 1 Vanilla pod; 80 g Nut nougat (firm to cut); 200 ml Milk; 400 g Whipped cream; 40 g Sugar; 1 (approx. 400 g) unripe mango; 7-10 Tbsp Juice from 1⁄2 Lime; 2 TEASPOONS demerara sugar; 1 spearmint stem

AUTHOR
Janie Gentry

DIFFICULTY
not easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 sheets Gelatine
1 Vanilla pod
80 g Nut nougat (firm to cut)
200 ml Milk
400 g Whipped cream
40 g Sugar
1 (approx. 400 g) unripe mango
7-10 Tbsp Juice from 1⁄2 Lime
2 TEASPOONS demerara sugar
1 spearmint stem

Directions

1
Soak gelatine in cold water for about 5 minutes. Cut the vanilla pod lengthwise and scrape out the pulp. Cut nougat into small pieces. Bring milk, cream, sugar, vanilla pod and pulp to the boil in a pot.
2
Remove the pod, add the nougat and stir until the pieces have dissolved. Take the pot off the heat. Squeeze out the gelatine and dissolve in the nougat cream while stirring. Pour into four small moulds (each containing approx. 175 ml) and chill for at least 4 hours, preferably overnight.
3
Peel the mango and cut it into wide strips from the stone with a peeler. Mix lime juice and 1 teaspoon brown sugar. Wash mint, shake dry, pluck off leaves and cut into fine strips.
4
Mix mango, lime juice and mint leaves and marinate.
5
Remove the panna cotta from the moulds and turn out onto a plate, arrange the mango salad around the panna cotta and sprinkle with 1 tsp. sugar.