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Mango Panna Cotta with Caramel Sauce
Makes 6 Servings
*1 cup milk
*3 oz. sugar
*1/8 tsp. cinnamon
*3 sheets gelatin, bloomed
*3/4 cup mango puree
*1 cup cream, whipped to stiff peaks
*1 mango, cut into a small dice
*1 lb. sugar
*1/2 tsp. cream of tartar
*1 tsp. lemon juice
*4 oz. butter
*3/4 cup heavy cream
*Cigarette cookies
*Fresh mint sprigs
*Sliced mango
1For the Mango Panna Cotta: Bring to a simmer milk, sugar and cinnamon. Drain gelatin and add to warm milk.
2Fold mango puree into the whipped cream. When milk is cool, but not setting up, stir it into the cream. Fold in diced mango.
3Spray well 6 ceramic cups with a good non-stick spray. Portion the mixture when the mango is suspended but not set up firmly.
4For the Caramel Sauce: Wipe well a stainless steel pot with vinegar.
5Add sugar, cream of tartar, lemon juice and 1/2 cup water. Bring this to a boil and let cook until desired color of caramelization has been reached.
6Add the butter, cut into small pieces, and gently stir in. Add the heavy cream and stir well. Adjust to a sauce consistency by adding more cream.
7To serve: On a room temperature plate, pour some slightly warm caramel sauce. Remove the panna cotta by inverting the cup and tapping it lightly. Garnish with a cigarette cookie and a mint sprig or with a slice of mango.
  • This recipe makes extra caramel sauce that you can use for topping other desserts.

Executive Chef Edward Curtindale, Pacifica Seafood Brasserie, Aspen CO