Vanilla Panna Cotta with Fresh Mango Compote

milk/cream citrus dessert vegetarian mango vanilla chill ramekin gourmet pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

Raquel Carena

Makes 4 servings

Source

Ingredients

1/2 vanilla bean (preferably Tahitian), split lengthwise

1 1/4 cups whole milk

1 cup heavy cream

6 tablespoons sugar, divided

2 teaspoon agar flakes (preferably Eden brand)

2 (3/4-pound) mangoes

1/2 cup water

3 tablespoons fresh lemon juice

2 tablespoons fresh lime juice

4 (5- to 6-ounces) glasses or ramekins

Method

Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.

Meanwhile, peel mangoes and thinly slice.

Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.