Strawberry & Blueberry tart

White chocolate panna cotta with mango coulis

panna cotta dessert

Right now I’m sitting on my couch watching the opening ceremony of the World Cup. I’m a football gal and have been since 1992, so these 4 coming weeks are very exciting for me. Lots and lots of top matches with the best football countries in the world – a long with a few not so good ones, lets be honest. But what I also love about the world cup is that there is always one under-dog team, which over performs and becomes the team that everyone loves. I wonder who it will be this year?

Oh and after the world cup is over, the Tour de France begins and a little while after that the wonderful season of NFL begins.  Fun! And I foresee a lot of guests coming over during the summer to watch a match or a tour stage. And usually when we have people over, I like to make some sort of snack. And I can’t wait to create all sorts of goodies this summer.

Panna cotta might not be a typical football snack, but it might be one of the things I’ll make this summer. Its’ incredibly easy to make. The only thing that takes time, is letting it set in the fridge for a few hours.

This weekend I made a few white chocolate panna cottas for Sillas and myself. No big occasion, I just wanted to make something nice and easy for us. And it was really good, especially with the mango coulis I made along with it. Panna cotta is very rich and creamy, so the tartness and freshness of the mango was a great contrast. white chocolate panna cotta

white chocolate and mango dessert

Ingredients for panna cotta:

120 g of white chocolate

500 ml whipping cream

20 g sugar

2.5 gelatine leaves

Ingredients for mango coulis

6 dl of mango juice

2 tbsp of sugar

2 gelatine leaves

Method (panna cotta):

Chop the white chocolate.

Bring the cream to a boil with the sugar in a heavy-based saucepan.

In the meantime, soak the gelatine in cold water for 5 minutes.

Add the white chocolate into the cream mixture and stir well until the chocolate has melted.

Drain the gelatine from water and stir it into the cream and put them in the fridge for a minimum of four hours.

 – After four or more hours, make the mango coulis

Method (mango coulis)

Bring mango juice and sugar to a boil in a heavy-based saucepan. Turn down the heat to a gentle simmer.

In the meantime, soak the gelatine in cold water for 5 minutes.

Drain the gelatine from water and stir it into the mango juice.

When it has cooled down, pour over the set panna cotta and put back in the fridge for at least four hours.

white chocolate panna cotta with mango

homemade panna cotta

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Strawberry & Blueberry tart