3 gelatine leaves
2 tablespoons dark rum
600mls single cream
2 vanilla pods split with seeds scraped out
100g caster sugar
peel of one orange - no pith
500g wild strawberries ( optional given the season )
For The Coulis
2 large ripe mangoes
2 tablespoons caster sugar
1 lime
Serves eight.
Soak gelatine leaves in the rum until soft. Whilst gelatine is soaking place cream, vanilla, sugar and orange peel into a large pan and quickly bring to a simmer, stirring to make sure that it does not catch. Take off the heat immediately and stir in the gelatine and rum mixture. Leave to cool stirring occasionally to avoid a skin!
Once cool strain into dishes or glasses and leave to set in the fridge for at least 8 hours.
Yes, this recipe states that it serves eight.....eight very small portions, It smells divine at this stage and I found it quite hard not to slurp one straight away! Into the fridge with you babies and on with the coulis..
Peel and chop up the mango and place in a blender with the sugar and lime juice - blitz to a smooth puree, pass through a sieve and pop into the fridge.
Well, as usual we ate it before I remembered to photo it, but it looked exactly the same as above only served with bright yellow mango coulis! Did I like it mmmm, I think that three leaves of gelatine is a little excessive , next time I'll use two and a half as I like my panna cotta a little softer. The mango coulis was - in my opinion - horrible. It gets a nasty slimy consistency when blitzed that I can't stomach. Some fresh mango simply served with it would have been lovely or even better a nice raspberry coulis - I have never had anyone complain about that!
Debs
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