MANGO LASSI PANNA COTTA
Christopher Moreno | Executive Chef | Embassy Suites Kansas City
Ingredients
4 gal Whole Milk 3 gal Heavy Cream 4 cases Greek Yogurt 32oz
6 qts Mango Puree 1 lg Pinch of Saffron 2.5 oz Curry Powder 7.5 Kilos Vegetarian Panna Cotta Mix 20lbs diced Mango
Instructions
1.In steam kettle combine all ingredients and bring to a boil for five minutes. 2.Pour into desired vessel that has been filled with 1 oz diced mango. 3.Cover mango with 4 oz of warm mixture and refrigerate for 4 to 5 hours.
Mango Jelly Top
4qts Mango Puree 2gal Water 7oz Kosher Gelatin (bloomed) Bring Mango Puree and Water to a boil add Gelatin and whisk till gelatin is completely dissolved. Allow to cool but remain fluid. Top each panna Cotta with 1.25 oz of Mango Gelee.
Atrium Hospitality | Food & Beverage
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