Ingredients
For Mango Panncotta
•
SwissBake® Easy Crème Brûlée Mix – 150 g
• Heavy Cream – 400 g
• Milk – 400 g
For Garnish / Plating
• Crumble (almond or coconut) – as required
• Mango Cubes – as required
• Mint Leaf – as required
• Mango Coulis – for plating
Method
Base Mixture Preparation: Warm the milk in a saucepan. Slowly whisk in the cream, then add crème brûlée mix. Stir until smooth and lump-free. Bring to a gentle boil while stirring constantly.
Moulding and Setting: Pour mixture into silicone dome moulds. Tap gently to remove air bubbles. Chill in the refrigerator for at least 3 hours or overnight until set. Demould carefully.
Plating: Place panna cotta in the center of a chilled plate. Garnish with crumble around the base, mango cubes, and a mint leaf on top. Drizzle mango coulis around the plate.
BAKE TEMP : 
MIXING TIME : 
BAKE TIME : 
PREP TIME : 
