Panna Cotta mit Tonkabohne und Mango-Orangen-Sauce

Ich finde Panna Cotta eine geniale Erfindung. Die klassische Variante macht man ja eigentlich mit echter Vanille, da ich die aber nicht hatte, habe ich einfach Tonkabohne stattdessen genommen. Und ich muss sagen, das Ergebnis war echt lecker. Oft isst man ja Erdbeeren oder irgendeine rote Fruchtsauce dazu, da wir an dem Abend aber bei Freunden zu einem mexikanischen Essen eingeladen waren, dachte ich, dass ich diesem Motto mit Mango irgendwie besser treu bleibe. Wobei Blutorangen und Kardamom jetzt auch nicht typisch mexikanisch sind. Egal, schmeckt trotzdem.

 


 

Für 4 Portionen

150 g Milch
1,5 EL Pulvergelatine
400 ml Sahne
80 g Zucker
1 Tonkabohne
1 Mango
2 Blutorangen
Zitronenabrieb von 1/2 Zitrone
3 EL Puderzucker
etwas Kardamom
Granatapfelkerne

Die Milch in einen kleinen Topf geben und die Gelatine darauf streuen. 5 Minuten ruhen lassen. Dann die Milch-Gelatine-Mischung unter rühren zum sieden bringen. Währenddessen Sahne mit Zucker und geriebener Tonkabohne aufkochen lassen. Beides vom Herd nehmen und die Milch unter die Sahne rühren. Die Mischung in vier Förmchen gießen und im Kühlschrank ca. 4 Stunden fest werden lassen.
Mango schälen, das Fruchtfleisch vom Kern schneiden und zusammen mit dem Saft von einer Orange, Zittrenenabrieb, Puderzucker und Kardamom fein pürieren.

Die zweite Orange schälen und quer in dünne Scheiben schneiden. Die Fruchtsauce auf der Panna Cotta verteilen und mit Orangenscheiben und Granadafelkernen dekorieren.


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