USING KENSINGTON PRIDE MANGOES
About the Recipe
Mango Panna Cotta is your new favourite springtime dessert! In-season Kensington Pride Mangoes, honey, and a hint of cardamom star in this creamy treat that’s surprisingly simple to make.
2 large Kensington Pride Mangoes
2 cups full fat cream
1 cup full fat milk
1 tbsp honey
1/4 cup sugar
5 cardamom pods, lightly bruised
1 tbsp powdered gelatine
2 tbsp boiling water
Fresh blueberries & mint to garnish
Combine the cream, milk, honey, sugar, and cardamom pods in a medium saucepan (we found the Essteele Per Vita 3.8L saucepan was the perfect size), and place on the stove over medium-high heat, stirring continuously. Remove from the heat just as it comes to the boil.In a separate bowl, sprinkle the gelatine over the boiling water and stir until dissolved. Add the gelatine mixture to the pot and stir to combine, then set aside for 30mins to cool slightly.