Mango Panna Cotta

Chef Patrick Stark is opening a new restaurant called Brixton at the Shops at Legacy. He joins Good Day to promote an event at Brixton that pairs delicious dishes with songs to compliment each course.

Mango Panna Cotta

1 1/2 cups heavy cream
1 cup milk
1 teaspoon vanilla extract
6 tablespoons sugar
2  envelopes gelatin
6 tablespoons cold water

Mango Puree:
1 ripe mango
2 tablespoons sugar
2 oz raspberry sauce (recipe below)
1 oz. toasted almonds
2 springs mint for garnish

Gently heat the cream, milk, vanilla and sugar until well dissolved. Do not boil.

In a bowl,  sprinkle the gelatin over the cold water. Allow to bloom for 5 minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt completely. Stir in the remaining of the cream mixture and blend well. Pour into 2 medium (1 1/4 cup) ramekins and refrigerate for at least 3 hours.

Peel, pit and cut the mango into pieces. In a food processor, purée the mango with the sugar until it is smooth. Set aside.

Once the panna cotta is set, remove from the refrigerator and gently spoon a small hole in the centre. Fill the cavity with mango purée to resemble an egg yolk.

Raspberry Sauce

2 containers Raspberries, pureed
1 cup Agave nectar
zest of 1 Lemon

Puree berries and place in a pot. Mix in agave. Heat in a pot on stove till thick and syrupy. Cool and add lemon zest. Place in a squirt bottle. Label and date.