(2021 Pairings - Italy - Europe) From Piemonte - Velvety cream dessert, infused with tropical fruit, natural vanilla beans, cane sugar, garnished with mango compote and caramelized pecans.
|1/2 cup + 1-1/2 Tablespoons||water divided|
|1-1/8 cups||sugar divided|
|5 teaspoons||gelatin powder divided|
|1 cup||reserved juice from canned DOLE Mixed Tropical Fruit Tidbits in Juice|
|1 cup||DOLE Chef-Ready Cuts Mango Cubes|
|1 each||vanilla bean scraped divided|
|2 pints||heavy cream|
|whole recipe||tropical gelee sub-recipe|
|whole recipe||mango compote sub-recipe|
|1/3 cup||caramelized pecans pre-made crushed|
Tropical Gelee Method:
1. Heat 1/4 cup of the water in a small pot with 1/8 cup sugar.
2. Mix 1/4 cup water with 2 teaspoons gelatin to bloom.
3. Stir the bloomed gelatin into the warm sugar mixture and heat until dissolved.
4. Put the tropical fruit juice in a bowl. Strain the gelatin mixture into the tropical fruit juice, stirring constantly to prevent seizing.
5. Pour 2 tablespoons of mixture into the bottom of the 10 serving vessels and allow to cool for at least 1 hour
Mango Compote Method:
1. Put mango, 1/2 cup sugar, and 1/2 of the vanilla bean in a small pot and reduce to a thick consistency, stirring occasionally.
2. Cool and set aside for later use.
1. Add the heavy cream, 1/2 cup sugar and remaining vanilla bean to a small sauce pot and bring to simmer.
2. Bloom 1 Tablespoon gelatin in the 1-1/2 Tablespoons water.
3. Add the bloomed gelatin into the cream mixture and simmer for 1 minute, stirring until dissolved.
4. Strain into a bowl to cool for 20 minutes, stir occasionally to avoid setting.
5. Pour the lightly cooled panna cotta into the vessels with the fully cooled Tropical Fruit gelee in it.
6. Let set for at least 2 hours in a refrigerator.
7. When fully set, top with 1 Tablespoon mango compote and 1-1/2 teaspoons crushed pecans.