Mango Panna Cotta
1.
The ingredients are ready first, pay attention to using unflavored isinglass powder
2.
Pour the milk into a small bowl, sprinkle with isinglass powder, wait 4 to 5 minutes for the isinglass powder to soften
3.
Let's cut a mango at this time, show the knife skills, haha, after turning the mango into a flower shape, use a knife to slowly cut off small pieces. I found that this method can prevent the mango from being covered with mango flesh, and the rest is on the peel. The pulp on it can be gnawed clean
4.
Pour the milk and softened isinglass powder into a thick-bottomed saucepan, heat it on a low heat and stir for about 5 minutes until the isinglass powder is completely melted. Be careful not to boil the milk in the whole process
5.
Then add the whipped cream, honey, sugar and a little salt, continue to heat and stir for 5 minutes until the sugar is completely melted, and the ingredients are fully mixed and the pot is removed from the fire and sieved.
6.
Let the liquid cool down first, and then you can pour it into bottles, bottles, cans, and here I want to show you two versions, so I choose two kinds of cups
7.
Then add the mango cubes, wrap in plastic wrap and refrigerate for at least 6 hours or overnight
8.
This is a glass pancreas version. Simply put a few pieces of mango and sprinkle a little meringue crumbs to increase the crispy taste.
9.
The version of the coffee cup custard can be handled like this, first dip the coffee cup in hot water, and then buckle it on the plate to take out the custard
Tips:
1. Generally, the ratio of cream and milk is 3 to 1. At the same time, pay attention to the amount of isinglass powder. Too much isinglass powder will make the custard taste too Q, while the Italian panna cotta pursues that it melts in the mouth. a feeling of
2. Meringue is also a simple, super versatile thing, I will share the recipe in the future
