Shizuoka Food Information Center
Recipes
Otomi Mango in Izu, Shizuoka
Otomi mango panna cotta
- fruit
- Confectionery
Ingredients (For 6 people (approx. 1cc per person))
| Otomi Mango in Izu, Shizuoka | 250g (net) |
| gelatin | 7g |
| Lemon juice | 10g |
| Fresh cream | 165g |
| A | ||||||
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| B | ||||||
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Method
Put A into a pot and stir while heating without boiling, then turn off the heat when it is completely melted.
Add gelatin soaked in water to ❶ and stir gently to dissolve. Once melted, transfer to a bowl, pour over ice water, and cool to around 10℃ (slightly cold) while stirring.
Blend the mango pulp and lemon juice into a coarse puree using a food processor.
Add ❸ and fresh cream (liquid) to ❷ and mix.
Pour into a bowl and chill in the refrigerator for at least 3 hours to solidify.
Lightly whip B as a topping, add chopped mango, mint leaves, etc. to your liking, and serve.
Key Points
・Peel the mango and cut it into three pieces along the flat seed in the center. Scrape off the pulp attached to the seeds with a spoon.
・Mash the mango coarsely in step ❸ to maintain just the right texture.
・Add granulated sugar to your preference in step ❹. It is best if it feels a little sweet.
*Recipe provided by: Daisuke Komatsu, creator of the Fujinokuni food capital
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