芒果优格by Scott Green

芒果优格by Scott Green的做法说明

yogurt panna cotta
   7 g gelatin 160 bloom
270 g heavy cream
 34 g sugar
186 g yogurt 0% fat
   6 g vanilla paste
Instructions：
1.Hydrate the gelatin in cold water for 5-8 minutes before getting started.
Combine the heavy cream, sugar, and vanilla paste in a sauce pot and heat until it comes to a simmer.
2.Add the hydrated gelatin and whisk well to melt and combine.
3.Pour the mixture over the yogurt and mix until well combined.
4.Cast the panna cotta into glasses (1/3 full) and chill in the refrigerator until set.

mango cream
   5 g gelatin 160 bloom
318 g mango puree
 19 g cornstarch
 31 g sugar
 80 g heavy cream
Instructions：
1.Hydrate the gelatin in cold water for 5-8 minutes before getting started.
2.Whip the heavy cream to soft peaks and reserve in the refrigerator until ready to use.
3.Add the mango puree to a sauce pot. Combine the sugar and cornstarch and add to the mango puree while whisking to avoid creating lumps.
4.Heat the mixture over medium heat, whisking continuously, until the puree comes to a light boil.
5.Remove the puree from the heat and add the hydrated gelatin, whisking well to melt the gelatin and combine.
6.Cool the thickened puree (using an ice bath speeds the process) until it reaches 86F/30C.
7.Fold in the whipped cream.
8.Using a piping bag, pipe the mango cream over the panna cotta.
9.Gently tap each glass in the palm of your hand to settle the cream, then return them to the refrigerator to chill until set.

mango salsa
120 g red mango
100 g yellow mango
 35 g mango puree
   3 g lime zest
   1 g chili powder
Instructions：
1.Dice the red and yellow mango.
2.Add the remaining ingredients to the diced mango, lightly mixing until evenly coated.
3.Spoon the mango salsa over the chilled mango cream and serve.