Ingredients

The following ingredients have 8 Servings
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 ½ vanilla beans, split with the caviar removed (or 2 ½ teaspoons vanilla extract)
  • ⅔ cup superfine sugar (granulated sugar is fine)
  • 6 sheets gelatin (or 2 envelopes powdered gelatin [about 4 1/2 teaspoons])
  • 1 ¼ cups frozen mangoes, thawed
  • 2 tablespoons honey
  • 2 tablespoons sage, roughly chopped
  • ½ lime juiced and zested

Instruction

  • Place sheet gelatin in an ice bath and allow to bloom. Set aside until ready to use. (If using powdered gelatin, sprinkle envelopes over 5 ½tablespoons cold water)
  • In a medium pot, stir together the cream, milk sugar and vanilla beans/caviar (or extract, if using).
  • Place mixture over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
  • Once sugar dissolves, 7 to 10 minutes, remove from heat and cover for 5 minutes. Remove vanilla bean pods and pour mixture into a large bowl.
  • Stir softened gelatin sheets into the hot mixture and allow to dissolve. (If using, powdered gelatin, pour and stir into mixture).
  • Once gelatin has completely dissolved, ladle mixture into small jars/cups/ ramekins (4 ounces each).
  • Place the desserts onto a baking sheet and chill in the refrigerator until they set, but are still very soft, 4 to 6 hours.
  • For the Coulis: Place all ingredients into a food processor or blender and blend until smooth.
  • To serve: Once panna cottas have set, spoon 2 tablespoons of coulis over the tops of each. Store in the refrigerator until ready to serve.