Panna Cotta with Fruit Brunoise
Prepared during Desserts Heat
Junior MasterChef Pinoy Edition
by Nadine Lee Oliver
Ingredients:
For the PANNA COTTA:
1 pack unflavored Gelatin (yellow)
160-ml. Cold Fresh milk (cold)
2 ½ Cups heavy cream
½ cup white sugar
1 Tsp. Vanilla extract
For the FRUIT BRUNOISE :
2-3 Tbsp. Honey
4 Tbsp. Fresh orange juice
4 Tbsp. Mango, cut into small cubes
4 Tbsp. Strawberry, cut into small cubes
2 pcs. Mint leaves, cut into thin strips
Instructions:
1. Pour fresh milk into a bowl and stir in gelatin powder. Set aside
2. In a saucepan, stir in heavy cream and sugar, set over medium heat. Bring to a boil.
3. Add gelatin mixture into the cream stirring continuously to avoid lumps.
4. Cook for a minute and remove from heat.
5. Stir in the vanilla extract and pour mixture into ramekin dishes or any preferred containers.
6. Let it cool uncovered at room temperature. When cool, cover and refrigerate for at least 2 hours. To fasten setting time-carefully place each ramekin dish under an ice-cold water with ice before refrigerating.
7. Serve cold and top with fresh fruit brunoise.
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