Chocolate Panna Cotta with Mango Coulis

Directions

• Melt chocolate on a double boiler. When the chocolate begins to melt, turn down the heat to low. Stir frequently.
• Dissolve the gelatin with hot water. Only use as much water as needed so only add one teaspoon at a time.
• In a separate bowl, place fresh cream over double boiler and continuously whisk for 5 minutes over medium heat.
• Pour dissolved gentian into the fresh cream and whisk quickly for 2 minutes.
• Remove the fresh cream from double boiler and add icing sugar and melted chocolate. Whisk until completely combined.
• Butter the sides of desired moulds and pour the mixture into each one.
• Allow the filled moulds to cool down at room temperature and transfer them into the refrigerator for 2-3 hours.
• Once the panna cotta has been chilled, remove it from the moulds. If they’re stuck, place the mould in hot water for a few seconds and then use a knife to loosen it from the edges.
• Turn the mould upside down onto desired serving plate and decorate with the Mango Coulis. Garnish with fresh mint leaves and cubes of fresh mangoes.
• Mango Coulis
• Remove flesh of mango and puree in a blender until smooth.
• Put the mango puree in a sieve and remove unwanted fibers.
• Dissolve the gelatin in 1 tablespoon of hot water.
• In a small saucepan, combine the mango puree and gelatin together over low heat for 2 minutes. Stir continuously.
• Add 1 teaspoon of lime juice and stir.
• Remove from heat and chill in the refrigerator.