Melktert Panna Cotta – A Gluten-Free South African Classic with Luxurious Mango Compote

Allergens

Dairy, Wheat (in gluten-free shortbread cookies)

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 teaspoon vanilla extract
• 1 ripe mango, peeled and diced
• 1 tablespoon fresh lime juice
• 3 tablespoons granulated sugar for compote
• Gluten
• free shortbread cookies for garnish

Instructions

1. In a saucepan, combine heavy cream, milk, and 1/3 cup sugar bring to a simmer over medium heat.
2. In a small bowl, mix gelatin with cold water and let it bloom for 5 minutes.
3. Once the cream mixture is heated, remove from the stove and stir in bloomed gelatin until fully dissolved. Add vanilla extract.
4. Strain the mixture through a fine sieve into a clean container to remove any lumps or undissolved gelatin.
5. Divide the mixture evenly among six 6 ounce ramekins or dessert cups. Refrigerate for at least 4 hours, or until set.
6. In a separate saucepan, combine diced mango, lime juice, and 3 tablespoons sugar over medium heat. Cook until the mango releases its juices and the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.
7. Once the panna cotta is set, remove from the refrigerator. Top each with a generous spoonful of mango compote, garnish with gluten free shortbread cookies, and serve immediately.

Chef’s Insight

By combining traditional South African melktert with Italian panna cotta, we create a unique fusion dessert that highlights the best of both cuisines. This dish is perfect for entertaining guests and will become a new favorite in your culinary repertoire.

Notes

Ensure that the gelatin is completely dissolved before adding it to the cream mixture. This will help achieve a smooth, silky texture for the panna cotta.