Brown Sugar Panna Cotta with Mango Purée
- Vegetable recipes
- Diabetes-friendly
- Heart-healthy
- Low sodium
Ingredients
- 1 can (370 mL) low-fat (2%) evaporated milk
- 1/3 cup (75 mL) packed dark brown sugar
- 6 cardamom pods, crushed
- 1 three inch (8 cm) strip orange peel
- 1 tbsp (15 mL) unflavoured gelatin
- 1 cup (250 mL) buttermilk
- Mango Purée:
- 1 ripe mango, peeled, pitted and chopped
- 2 tbsp (30 mL) granulated sugar
- 1 tbsp (15 mL) lime juice
Preparation
In saucepan over medium heat, stir together evaporated milk, sugar, cardamom and orange peel until sugar is dissolved; bring to simmer. Remove from heat; cover and let stand for 20 minutes.
Strain out solids and return milk mixture to saucepan. Sprinkle gelatin over top; let stand for 5 minutes.
Heat over medium-low heat, stirring constantly, until gelatin is completely dissolved; remove from heat.
Stir in buttermilk. Divide among four 3/4 cup/175 mL lightly oiled ramekins or custard cups; cover and refrigerate until set, about 4 hours, or for up to 1 day.
Mango Purée: In food processor, purée together mango, sugar and lime juice.
With fingers, gently push edge of panna cotta around ramekin sides (or immerse each ramekin in hot water until panna cotta is loosened, about 5 seconds); turn out onto dessert plate. Drizzle Mango Purée around each panna cotta.
Makes 4 servings.
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