Monday, March 9, 2009

Vanilla-Almond Panna Cotta with Mango Sauce

Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk.

6 servings (serving size: 1 custard and 2 1/2 tablespoons sauce)
* 1 envelope unflavored gelatin
* 1 2/3 cups almond milk (such as Almond Breeze), divided
* 2/3 cup half-and-half
* 1/3 cup sugar
* 1 (6-inch) piece vanilla bean, split lengthwise and divided
* Cooking spray
* 1 1/2 cups mango nectar
* 1 tablespoon fresh lime juice
* Fresh raspberries (optional)

Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.

Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.

Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.

Nutritional Information
Calories: 137 (24% from fat)
Fat: 3.6g (sat 1.9g,mono 1.4g,poly 0.0g)
Protein: 2.3g
Carbohydrate: 24g
Fiber: 0.7g
Cholesterol: 13mg
Iron: 0.2mg
Sodium: 60mg
Calcium: 96mg

source by:
recipes by: Cynthia DePersio, Cooking Light
Randy Mayor; Katie Stoddard


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