Mango panna cotta with watermelon, pineapple and mint salsa

Mango panna cotta with watermelon, pineapple and mint salsa

By
From
The Food of Vietnam
Serves
4
Photographer
Alan Benson

This dessert showcases some of the amazing produce of the Mekong Delta region: plump mangoes, sweet pineapple, juicy watermelon, fresh mint, coconut and cashews. Jenny Pham, our chef at Red Lantern, incorporated this refreshing dish into our summer menu. It was a winner!

Ingredients

Quantity Ingredient
1 ripe mango, peeled and diced
300ml thickened cream
220ml coconut cream
1 1/2 tablespoons caster sugar
2 teaspoons powdered gelatine
unsalted roasted cashews, crushed, to garnish

Watermelon, pineapple and mint salsa

Quantity Ingredient
100g watermelon, seeds removed, flesh finely diced
100g pineapple, peeled, core removed, flesh finely diced
1 tablespoon icing sugar
2 teaspoons lemon juice
10 mint leaves, thinly sliced

Method

  1. Put the mango flesh in a food processor and blend to a smooth purée. Set aside.
  2. Place the cream, coconut cream and sugar in a small saucepan and stir over medium heat for 3 minutes, or until well combined and heated through.
  3. Pour 2–3 tablespoons hot water into a small bowl and sprinkle the gelatine over. Whisk with a fork to dissolve the gelatine.
  4. Stir the mango purée into the warm cream mixture, then strain through a fine sieve, into a jug. Add the gelatine mixture and stir well to combine.
  5. Pour 185 ml of the panna cotta mixture into four glasses. Cover with plastic wrap and chill in the refrigerator for 4–6 hours, until set.
  6. Near serving time, combine all the salsa ingredients and mix well.
  7. Serve each panna cotta topped with the salsa and a sprinkling of cashews.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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