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Mango Panna Cotta

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Get a copy of our recipe e-book here (1g) 100g dairy-free yogurt 220g soy milk 200g dairy-free cream ½ tsp vanilla extract (optional) 4 strips lemon zest (3g) For the mango sauce: 100g mango pulp 30g water STEPS - Mix half of the sugar with the agar and the other half with the yogurt. - Grease 4 pudding basins with a clear oil. - In a saucepan, mix the milk, the cream, the sugar/agar mixture, the vanilla, the lemon zest, and bring to the boil. Simmer for 3 mins while stirring, so that the agar hydrates properly, and then, turn off the heat. - Add yogurt/sugar mixture into the pan and stir well. Immediately strain the mixture through a fine sieve directly into the pudding moulds, place the moulds into the fridge to set for a minimum of 3 hours, or even better, 6 hours. - Once ready, mix mango pulp with water, unmould the panna cotta onto a dish, and serve together with the fruit pure. SUBSTITUTIONS and TIPS - Mango pulp is a cheap and delicious option available pretty much anywhere in the world, and it is generally sold by indian food stores. However, this panna cotta can also be served with fruit coulis, chocolate sauce, custard, or simply with some fresh fruit mixed with sugar and left to macerate for 20 minutes, as we did with our cheesecake recipe. Make sure to use simple flavours here, as the hero must remain the panna cotta. Cooking Equipment US: Chopping boards:

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