Panna cotta Thai mango and passion fruit

28 March 2015
Makes around 6 servings



• 100 ml milk
• 500 ml full cream
• 55 g white chocolate, finely grated
• 4 sheets edible gelatine (6g)
• 1 vanilla pod
• 40 g sugar
• 1 Thai mango
• 2 passion fruits
• 100 g water
• 40 g sugar
• Cardamom pods

1 – Heat the milk and cream in a small saucepan. Add the sugar and the contents of the vanilla pod (split in half and scrape out). Bring to a simmer, remove from the heat and leave to infuse for 10 minutes. A small ‘skin’ will form on the surface – carefully remove it.

2 – While it is infusing, soak the gelatine sheets in cold water for at least 5 minutes.

3 – Place the cream back on the heat and gently warm. Once it is warmed through (steaming but not boiling), remove from the heat then add the white chocolate and well-drained gelatine. Mix well until everything has dissolved. Pass through a fine sieve (to remove any pieces of vanilla, chocolate or gelatine that have not melted in). Quickly transfer to the glasses and chill for at least three hours to allow the panna cotta to set.

4 – For the fruit: make a syrup by briefly boiling the water and sugar. Remove from the heat and allow the cardamom to infuse for 10 minutes. Sieve to remove the seeds and add the cubed mango (do not do this on the heat or it will melt into the syrup). Leave to marinate for an hour in the fridge.

5 – At the last minute, remove the panna cottas (5 minutes before serving), cover with a little mango and syrup, and finish with a little passion fruit juice and some seeds for crunch.

Recipe by Claude-Olivier Marti
Photo credits :  Claude-Olivier Marti
Source :

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