A fresh mango – or frozen if you can’t get a fresh one
Agar
Coconut milk
Raw sugar
Your favourite Truffle Paddock honey
Mint to decorate.
Ingredients
Method
Mango is one of the first things that comes to mind when we think of summer. Fresh and blended to a smooth sauce, nestle it around a coconut panna cotta and drizzled with delicious truffle honey.
We use 0.7 grams of Agar per 100 gram of coconut milk and 10 grams of raw sugar. Bring the milk and the sugar to the boil, whisk in the agar and stir for about 3 minutes then pour into a mold and let set for about 3 hours (we use those little plastic cups you see at water fountains for our moulds – easy to find and inexpensive)
Get a fresh mango, make as much diced as possible and simply blend the rest smooth
Invert your mold to serve onto your serving dish
Surround this with the blended mango
Drizzle with truffle hone and decorate with leaf of mint!
