Vanilla-Almond Panna Cotta with Mango Sauce

Vanilla-Almond Panna Cotta with Mango Sauce Recipe
Randy Mayor; Katie Stoddard
Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Caloriesfromfat 24 %
Fat 3.6 g
Satfat 1.9 g
Monofat 1.4 g
Polyfat 0.0 g
Protein 2.3 g
Carbohydrate 24 g
Fiber 0.7 g
Cholesterol 13 mg
Iron 0.2 mg
Sodium 60 mg
Calcium 96 mg

Ingredients

1 envelope unflavored gelatin
1 2/3 cups almond milk (such as Almond Breeze), divided
2/3 cup half-and-half
1/3 cup sugar
1 (6-inch) piece vanilla bean, split lengthwise and divided
Cooking spray
1 1/2 cups mango nectar
1 tablespoon fresh lime juice
Fresh raspberries (optional)

Preparation

Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.

Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.

Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.

Note:

Cynthia DePersio,

October 2004
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