Ginger Panna Cotta With Mango

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.

• Ready In: 6 hrs 25 mins
• Serves: 6-8

Ingredients

•  nonstick cooking spray
• 1 (1/4ounce) 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)

Directions

1. 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.
2. In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
3. Stir until gelatin dissolves.
4. Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
5. Remove from heat, then allow to rest for 2 minutes so flavors can blend.
6. Strain mixture into custard cups.
7. When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
8. Unmold, if desired; top each portion with a generous helping of fruit before serving.