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Courtney Servantes
Panna cotta with lawyer and mango
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Ingredients
Directions
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Soak the gelatine leaves for 10 minutes in plenty of cold water.
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Cut the vanilla pod open lengthwise and scrape out the black marrow.
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Bring the cream with the sugar and half of the vanilla juice to a boil.
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Let the cream simmer for 3-5 minutes.
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Dissolve the leaves of gelatine from the fire with stirring in the warm cream.
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Let the cream mixture (in a container with cold water) cool down until it becomes gelatinous.
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Then sprinkle the yoghurt and 4/5 of the lawyer.
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Spoon the mixture into greased soufflé trays (125 ml) and smooth the top.
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Let the panna cotta in the fridge become solid in one to one and a half hours.
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Peel the mango and cut the flesh into thin slices of the kernel.
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Cut the slices into small cubes.
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Scoop the cubes in a bowl with the remaining vanilla and orange juice and marinate for at least 30 minutes.
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Put a plate on each soufflé dish, turn them together and let the panna cotta slide on the plates.
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Spoon the mango cubes with marinade around them.
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Cut the strawberries in four.
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Put a small tad of lawyer on the panna cotta and put the strawberry wedges on it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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