Buttermilk Panna Cotta with Mango Sauce
- Yield 2 servings
This silky smooth dessert offers an intriguing combination of tangy buttermilk with sweet and tropical mango sauce.
- Panna Cotta:
- 1/3 cup heavy cream
- 3 tablespoons sugar
- 3/4 cup Knox gelatin
- 1/2 cup buttermilk
- Mango Sauce:
- 1 ripe mango, peeled, pitted and pureed
- 1/2 cup dessert wine
- 1 tablespoon sugar
- 1 cinnamon stick
- Stir together cream and sugar; simmer until sugar has dissolved. Whisk in gelatin until dissolved then stir in buttermilk. Pour into two 6- to 8-ounces heart shaped molds and chill until set.
- Meanwhile, simmer pureed mango, wine, sugar and cinnamon over low heat for 10 minutes. Let cool and remove cinnamon stick. Unmold each onto a dessert plate and top with mango sauce.
Serving Tips: Let chill for several hours.
Recipe courtesy of the National Mango Board