Prep 20 mins
Cook 6 hrs 5 mins
Rich and exotic. Panna cotta is a delicate Italian custard made with gelatin instead of eggs. This one has a silky texture reminiscent of Chinese egg custard tarts. It's flavored with ginger and topped with mango. A perfect Chinese-Italian fusion dessert. Other fruits like apricots, oranges, or berries also work well in place of the mango.
- nonstick cooking spray
- 1 (1/4 ounce) envelope unflavored gelatin
- 1⁄4 cup water
- 1⁄2 cup powdered sugar
- 1 cup milk or 1 cup soymilk
- 1 (14 ounce) can evaporated milk
- 1 cup heavy cream (35%)
- 2 drops vanilla
- 1 tablespoon gingerroot, minced (1/2 oz)
- 2 mangoes, peeled and diced (1-1 1/4 cups)
- Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
- In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
- Stir until gelatin dissolves.
- Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
- Remove from heat, then allow to rest for 2 minutes so flavors can blend.
- Strain mixture into custard cups.
- When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
- Unmold, if desired; top each portion with a generous helping of fruit before serving.