Mango Fiesta special at THE Park Chennai

Recipe by Chef Wayne Clarke, Sous Chef at THE Park Chennai

Mango Gelato with Coconut Panna Cotta

Ingredients

For the coconut panna cotta

Coconut milk – 200 ml

White chocolate truffle – 50 gms

Tender coconut jelly – 100 gms

Sugar – 60 gms

Agar Agar – 5 gms

• Heat the coconut milk on a low flame and dissolve the sugar. 
• As it cools down, add the roughly chopped coconut jelly.
• Fold white chocolate truffle into the mixture.
• Pour the mixture into folds and allow it to set at freezer temperature for 2 hours.

For the Gelato

Heavy cream – 200 gms

Milk 200 gms

Mango puree – 150 gms

Liquid glucose – 100 gms

Caster sugar – 125 gms

Fresh chopped alphonos mango – 50 gms

• Boil the heavy cream, milk and sugar. As it cools down, add the liquid glucose and dissolve it fully.
• Add the mango puree and the chopped mangoes.
• Add the mixture to gelato machine and churn it for 30 minutes.
• Allow it to freeze for 6 hours in the freezer, and it is ready to serve with the coconut panna cotta.

A perfect summer inspired recipe!

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