VANILLA PANNA COTTA

VANILLA PANNA COTTA
cookbook  :  'Delicious Cakes'  by  Amy Heng



Ingredients :
Base :

160  ml   UHT milk
  60  gm   caster sugar
    2  tsp   vegetable gelatine
    1  tsp   vanilla essence
300  ml    UHT whipping cream


Topping :

180  ml    mango juice
  25  gm   caster sugar
    1  tsp   vegatable gelatine
    1  tbsp  lemon juice
    1  ripe  mango  (peel & cut into cubes)


Method :

1.   Base :  Place milk and sugar in a saucepan.  Sprinkle gelatine into milk mixture and stand for 5 minutes.  Place saucepan over low heat and stir until gelatine and sugar have dissolved.  Add in vanilla essence and leave it to cool.

2.   Place cream in a mixing bowl and whisk until stiff, strain in the cooled milk mixture of (no.1).  Mix until well-combined.  Pour mixture into glasses and chill until set.

3.   Topping :   Place mango juice, sugar, gelatine and lemon juice in a saucepan and bring to a boil.  Cool slightly.  Place some fresh mango cubes onto (no. 2).  Pour in topping.  Set in refrigerator before serving.