Enjoy the taste of an Australian summer with this gorgeous dessert. Brought to you by Coles.
Lightly oil 8 x ½-cup capacity moulds. Place mango flesh in a food processor and puree until smooth. Measure out 1²⁄3 cups puree (consume any leftovers!). Return puree to food processor.
Place ¹⁄3 cup water into a small bowl. Sprinkle gelatine over and stand for a couple of minutes to soften. Microwave for 1 min, then whisk with a fork until gelatine has dissolved (alternatively, stand bowl in a pan of hot water and whisk with a fork to dissolve). Cool to room temperature, then process with mango puree.
Divide evenly between the moulds.Refrigerate for 1 hr, or until set.
To make cream layer, combine cream, sugar and vanilla bean in a small saucepan. Stir over medium heat to dissolve sugar. Bring almost to boiling point, then remove from heat and leave to cool until justwarm. Discard vanilla bean. Dissolve gelatine in ¹⁄3 cup water, as directed above. Cool until just warm, then stir into cream mixture. Pour over mango jelly and refrigerate for 2 hrs, or until set.
To make praline, spread pistachios on a foil-lined heatproof tray, covering a 10cm diameter area. Place sugar in a small saucepan with 2 tbsp water. Stir over low heat, without boiling, until sugar has dissolved. Bring to the boil (don’t increase the heat) and cook, without stirring, for about 6 mins, or until golden. Let bubbles subside, then pour over pistachios and leave for 5 mins, or until set hard. Roughly chop.
Turn panna cotta out onto serving plates. If it’s difficult to release, dip briefly in hot water then try again. Top with pistachio praline and serve immediately.
Top Tip: It’s important when using gelatinethat the temperature of the dissolved gelatine and the mixture it’s going into are the same, otherwise lumps may form. The vanilla bean can be washed, dried and reused.
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