Steve Manfredi

Goats milk panna cotta with fresh mango and champagne jelly

Makes 15


Panna Cotta
750ml goats milk, unpasteurised
9 egg yolks
80g caster sugar
375g fresh cream
4 gelatine leaves
Champagne Jelly
750ml Champagne
3-5 gelatine leaves
50ml water
1 teaspoon sugar


Panna Cotta

Cream together egg yolks and caster sugar, set aside.

In a saucepan bring milk to the boil and continue to boil for 2 minutes (to kill any germs).

Remove from the heat and add to egg yolk mixture.

Return the mixture to the saucepan, on medium heat, stirring all the time until mixture starts to thicken. Being careful not to split the mixture as milk has less fat and takes less time to cook.

Once the mixture coats the back of a spoon, remove from heat and strain.

Add gelatine to mixture and stir until dissolved.

lace in the refrigerator.

Whip fresh cream until it forms soft peaks.

Set aside until the panna cotta mix is semi set.

Once panna cotta mix has cooled, fold in whipped cream, trying not to add any air to the mixture. Place mixture into designated moulds and return to refrigerator to set completely.

Champagne Jelly

Bring water, champagne and sugar to the boil.

Add gelatine and dissolve.

Pour liquid into a container to set.


Cut cheeks from mango.

Peel and cut into 4 equal portions.

To release the panna cotta from the mould, dunk the mould into a container of hot water.

Upturn mould onto a plate and delicately place mango portions around the panna cotta.

Place cubes of jelly around the plate.

Goats milk panna cotta with fresh mango and champagne jelly