Sugar (for greasing)
For the cream
2 cups heavy cream (480 ml)
2 gelatin sheets, unsalted and unflavored (24 g)
1 cup granulated sugar (150 g)
2 cups whole milk (480 ml)
1 tablespoon orange zest
1/2 teaspoon vanilla extract
For the sauce
1 cup water (240 ml)
1 1/2 cups granulated sugar (270 g)
300 grams of mango, reserving 8 pieces for garnish
Sugar (for greasing)
For the cream
2 cups heavy cream (480 ml)
2 gelatin sheets, unsalted and unflavored (24 g)
1 cup granulated sugar (150 g)
2 cups whole milk (480 ml)
1 tablespoon orange zest
1/2 teaspoon vanilla extract
For the sauce
1 cup water (240 ml)
1 1/2 cups granulated sugar (270 g)
300 grams of mango, reserving 8 pieces for garnish
Grease eight small cups with sugar and place them in a baking dish
Prepare the cream: In a small bowl, mix 1/4 cup heavy cream (60 ml) with gelatin and reserve
In a large saucepan, combine remaining heavy cream, granulated sugar, and whole milk
Bring to a medium heat and simmer, stirring occasionally with a wooden spoon
Remove from heat
Add reserved gelatin mixture, orange zest, and vanilla extract
Mix vigorously until the gelatin is dissolved
Strain the mixture through a fine-mesh sieve into a bowl
Distribute among prepared cups
Chill in the refrigerator until firm (about 4 hours)
Prepare the sauce: In a medium saucepan, combine water and granulated sugar
Bring to a boil, stirring occasionally with a wooden spoon
Stop stirring, add mango, and cook until the sauce has thickened like honey (about 10 minutes)
Let cool and strain through a fine-mesh sieve into a bowl. Reserve
Demold the panna cotta cups onto eight plates and distribute the sauce around and on top
Cut each reserved mango piece into three slices and place on top of each cream
Serve immediately
418 calories per serving
A sweet, creamy dessert like the French Chateau Saint Amande 95, $20, or Muscat de Rivesaltes Domaine Cazes 96, $16.50
