Rice milk panna cotta, mango coulis & fresh brunoise, lime zest
Mango sticky rice with salted coconut cream & toasted sesame seeds
People
For 4Preparation Time
25 minutes (+ resting time)Winery Pairing
Mumm Cordon Rouge
Ingredients
- 200 ml rice milk
- 100 ml whole cream
- 40 g light brown sugar
- 3 gelatin sheets (or 6 g powdered gelatin)
- 1 ripe mango
- 1 lime (zest)
Recipe
Preparation steps:
1. Soak the gelatin in cold water. Heat the rice milk, cream, and sugar. Remove from heat and stir in the drained gelatin. Mix well, pour into glasses or molds, and chill for 4 hours.
2. Blend half of the mango into a smooth purée. Finely dice the other half.
3. When ready to serve, top the panna cotta with the purée, sprinkle with the diced mango, and grate a little lime zest on top.
Mumm Coedon Rouge
The smooth creaminess of the plant-based panna cotta, the vibrant fruitiness of the mango, and the freshness of the lime pair perfectly with the taut, fruity structure of the champagne Mumm Cordon Rouge.
A simple, elegant, and highly expressive dessert.
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