Buttermilk Panna Cotta with Mango Sauce

National Mango Board
  • Yield: 2 servings


Panna Cotta:
1/3cup heavy cream
3tablespoons sugar
3/4cup Knox gelatin
1/2cup buttermilk
Mango Sauce:
1 ripe mango, peeled, pitted and pureed
1/2cup dessert wine
1tablespoon sugar
1 cinnamon stick


  1. 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.
  2. 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

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