Buttermilk panna cotta with mangoes and caramelised white chocolate crumble

Prep 30 mins (plus chilling)

Cook 15 mins (plus cooling)

Serve 8-10

Difficulty 2.5

Summer means mangoes, and mangoes – in Australia – mean Christmas. This buttermilk panna cotta with juicy mango wedges is fresh, light and lovely, just the thing to follow a heavy meal, and the shortbread crumble adds a touch of festive flavour. It’s all prepared ahead of time and served chilled, straight from the fridge. Even the mangoes can be sliced the night before, so there’s absolutely nothing you need to do on the big day.

2 mangoes, sliced into wedges

Juice from 5 passionfruit


BUTTERMILK PANNA COTTA

1.2 litres buttermilk

300ml thickened cream

220g caster sugar

1 tsp vanilla paste

5 gelatine leaves, titanium-strength, soaked in cold water for 5 minutes


CARAMELISED WHITE CHOCOLATE SHORTBREAD CRUMBLE

50g white chocolate

165g plain flour

95g butter, softened

80g brown sugar

1. For buttermilk panna cotta, place buttermilk into a bowl and set aside. Bring cream, sugar and vanilla to a simmer, while stirring, in a saucepan over medium heat. Squeeze excess moisture from gelatine and stir into cream mixture until dissolved, then whisk into buttermilk in a stream until combined. Place bowl over a bowl of ice and whisk every now and then, until mixture is thick, but not set (20 minutes; the whisking will add air creating a light finish). Transfer to a 1.5 litre to 2 litre serving bowl and refrigerate until set (5 hours, or overnight).


2. For crumble, preheat oven to 180C. Place baking paper on a tray and place chocolate in the centre in an even layer, then bake until chocolate is caramelised (5 minutes). Cool, then crush with a rolling pin under a piece of baking paper until finely chopped. Set aside. Combine softened butter with plain flour, brown sugar and a pinch salt in a bowl, then rub butter in until combined. Stir through crushed white chocolate, then spread out to ½ cm thick over a baking tray lined with paper and bake, stirring and breaking up crumble a few times (you want a mix of chunks - some bigger and some small) until crumble is golden and crisp (15 minutes). Remove, then set aside to cool completely.


3. To serve, scatter half the crumble around the edge of the panna cotta (reserving remaining to serve separately), then top with mango (serving extra to the side if desired), and passionfruit and serve chilled.

INGREDIENTS

METHOD

W I N E  M A T C H

A moscato d’Asti from or a late harvest pinot gris.

Recipe and image by Eatable.

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