Good Eats - Mango Panna Cotta with Lemon Basil Syrup

Mango Panna Cotta

If you love Mango...you need to try this.

Bonus:  Surprisingly Good Lemon Basil Syrup
You can almost drink it.

Fresh Ripe Mango is best. But I also found nice frozen "Sweet Mango Halves" at Trader Joe's as an excellent alternative.

Panna Cotta:
1/4 cup low fat milk
2 tablespoon unflavored powdered gelatin
2 cup mango puree (about 8 cheeks of mango)
1 cup low fat buttermilk
2 cups heavy cream

1/2 cup sugar

Warm ¼ cup of milk in microwave for about 25-30 seconds (watch it so doesn’t boil over)

Whisk in powdered gelatin until dissolved.

Combine mango puree and buttermilk and set aside.

Heat cream and sugar over medium heat on stove to just about boil (do not boil).

Turn off heat.

Whisk gelatin mixture into cream. Let stand for 5 minutes.

Whisk cream into mango and buttermilk.

Divide into 8 generous or 12 tasting serving.

Refrigerate for at least 4 hours.

Serve with diced mango and Lemon Basil syrup

Lemon Basil Syrup:

1 cup sugar

1/4 cup water

1/4 cup lemon juice and 1 tablespoon

1/2 packed cup fresh basil leaves

Place the sugar, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook until the sugar is dissolved. Remove from heat. Add basil leaves to syrup (for an infusion of flavor). In a blander/food processor, combine 8 to 10 leaves of basil and 1 tablespoon of lemon until very fine.  When the syrup is completely cooled, remove basil leaves. Add basil lemon mixture to syrup and stir well.

Enjoy!