2019 Winning Wines
Dessert – SIWC 2019
Bay panna cotta with mango and coconut
Presented by chef Marcell Kustos
Dessert (Unfortified) Wines
were judged with this recipe
7 sheets gelatine
1050 ml cream
2pc bay leaf
2pc ripe mangoes, peeled, sliced
0.5pc lime, juiced
100g coconut flakes, toasted
Weigh the ingredients for the panna cotta into a medium sauce pan and bring them to boil.
Strain the mixture into your choice of serving vessel (e.g.: silicon shapes, cups) and place into fridge for at least 4 hours.
In a blender, puree mangoes with honey and lime juice.
Serve Pannacotta with a spoon on mango puree and toasted coconut flakes.