Enchanting Mango Panna Cotta with Thai Basil Syrup

Allergens

Dairy, Gelatin

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons unflavored gelatin powder
• 1/4 cup cold water
• 1 cup fresh mango puree
• 1/4 teaspoon salt
• 1 cup Thai basil leaves
• 3/4 cup water
• 1/2 cup granulated sugar
• Fresh mango slices and Thai basil leaves, for garnish

Instructions

1. In a small bowl, sprinkle gelatin over cold water and let it soften for 5 minutes.
2. In a saucepan, heat the cream, sugar, and salt until sugar dissolves. Remove from heat and stir in softened gelatin until completely dissolved.
3. Whisk in mango puree and allow the mixture to cool slightly at room temperature.
4. Pour the mixture into individual serving glasses or ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight until set.
5. For the syrup, combine water and sugar in a saucepan over medium heat. Bring to a simmer, then add Thai basil leaves and let it infuse for 10 minutes. Strain the syrup and discard the leaves.
6. Once the panna cotta is set, pour the basil syrup over each serving, allowing it to drip down the sides like a golden waterfall.
7. Garnish with fresh mango slices and a Thai basil leaf, capturing the essence of Thailand in every bite.

Chef’s Insight

The harmony of mango, basil, and cream creates a symphony of flavors that dance on the palate.

Notes

Serve chilled for optimal taste and texture.