Panna Cotta with Mango & Grand Marnier
- 4 cups heavy cream
- 1/2 cup sugar
- 1 vanilla bean, split lenghtwise & seeds scraped from pod (or 2 t of pure vanilla extract)
- 2 packets plain powdered gelatin
- 6 tablespoons cold water
- 2 ripe mangos
- 1/4 c Grand Marnier
- a handful of blueberries and some mint for garnishing, if desired
- Heat the heavy cream, sugar and vanilla in a saucepan, stirring occasionally until sugar is dissolved.
- Sprinkle the gelatin over the cold water in a let stand at least 5 minutes.
- Stir the gelatin into the warm cream mixture until it’s completely dissolved.
- Pour into dessert molds or dishes, cover lightly and chill until very firm. I usually do mine first thing in the morning and leave it all day or do it the night before (a few hours should be good, however)
- boil 1/2 cup mango pieces with 4 tsp sugar and 1
cup water. I boiled it until the liquids reduced to about 1/2 the
volume puree the mixture. About an hour or so before serving, dice the mango and toss with the
Grand Marnier, letting it soak until you’re ready to serve. Top each
panna cotta with a small amount of mango, serving the rest on the side
to be added as desired. Garnish with blueberries and mint.
