Nougat panna cotta with mango salad

Name: Nougat panna cotta with mango salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 sheets Gelatine; 1 Vanilla pod; 80 g Nougat mass; 200 ml Milk; 400 g Whipped cream; 40 g Sugar; 1 (approx. 400 g) unripe mango; 7-10 Tbsp Juice of 1/2 lime; 2 TEASPOONS demerara sugar; 2 large mint leaves and some small ones for decoration

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

5 sheets Gelatine
1 Vanilla pod
80 g Nougat mass
200 ml Milk
400 g Whipped cream
40 g Sugar
1 (approx. 400 g) unripe mango
7-10 Tbsp Juice of 1/2 lime
2 TEASPOONS demerara sugar
2 large mint leaves and some small ones for decoration

Directions

1
Soak the gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the vanilla pulp. Cut nougat into small pieces. Bring milk, cream, sugar and vanilla pulp to the boil in a pot.
2
Add the nougat and stir until the pieces have dissolved. Squeeze the gelatine, add to the mixture and dissolve in it while stirring. Pour the panna cotta mixture into 4 small moulds (each containing approx. 175 ml) and chill for at least 4 hours.
3
Wash and peel the mango and cut into wide strips with a peeler. Squeeze lime, add 1 teaspoon of brown sugar. Wash mint leaves, dab dry and cut 2 mint leaves into fine strips.
4
Pour lime juice and mint leaves over the mango and marinate.
5
Remove the panna cotta from the moulds, place on a plate, arrange the mango salad around the panna cotta, sprinkle the remaining sugar on top and decorate with mint leaves.