Lemon Panna Cotta with Mango Citrus Sauce
- 1 tablespoon powdered gelatin
- 3 cups heavy cream
- 1 lemon zest & juice
- 1 lemon zest only
- 1 tablespoon Cointreau
- 1/2 cup sugar
Mango Citrus Sauce
- 3 cups mango peeled, seeded and chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon orange juice
- 1 teaspoon orange zest
- 3 tablespoons water
- Add the freshly squeezed lemon juice to a bowl, adding water if necessary to make up 1/4 cup.
- Sprinkle the gelatin over the liquid, and let it react (or bloom), for about 5 minutes.
- Add the cream, sugar, and lemon zest to a saucepan over a medium-low setting. Gently heat the mixture, stirring until the sugar has dissolved. It shouldn’t get hotter than a low simmer.
- Using a whisk, blend in the gelatin mixture, until all of it has dissolved.
- Remove the saucepan from the heat, and stir in the Cointreau.
- Divide the mixture between ramekins or glass bowls – you should end up with 4 to 6, depending on the size.
- Place in the fridge, uncovered, and allow to set for at least 4 hours.
- Once set, cover with plastic wrap, and allow them to chill overnight.
- Peel and seed the mangoes, and chop the flesh into small chunks.
- Add the butter to a small saucepan over a medium-low heat, and allow to melt. Blend in the brown sugar, lemon and orange juices and zest, and water.
- Add the mango fruit chunks, and raise the heat to medium.
- Cook, stirring constantly, until the mixture begins to thicken.
- Remove from the heat and serve over the panna cotta.