VANILLA PANNA COTTA WITH FRESH MANGO COMPOTE

Vanilla Panna Cotta with Fresh Mango Compote image

Provided by Raquel Carena

Yield Makes 4 servings

Number Of Ingredients 10

1/2 vanilla bean (preferably Tahitian), split lengthwise
1 1/4 cups whole milk
1 cup heavy cream
6 tablespoons sugar, divided
2 teaspoon agar flakes (preferably Eden brand)
2 (3/4-pound) mangoes
1/2 cup water
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
4 (5- to 6-ounces) glasses or ramekins

Steps:

Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
Meanwhile, peel mangoes and thinly slice.
Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.