Sauces and Ganaches

Featured Recipe

Coconut Panna Cotta with Papaya–Mango Sauce

Yield: 20 oz.
Preparation time: 15 minutes
Source: David Katz, Consulting Chef

For the Mango-Papaya sauce:
    • 3 oz. The Perfect Purée Mango,  thawed
    • 3 oz. The Perfect Purée Papaya,  thawed
    • 2 oz. simple syrup

Method:
1. Combine ingredients and transfer to a squeeze bottle or covered storage container.
2. Refrigerate until use.


For the Panna Cotta:
    • 2 tsp. powdered gelatin
    • 2 oz. cold water
    • 10 oz. The Perfect Purée Coconut,  thawed
    • 8 oz. heavy cream
    • 4 drops vanilla extract
    • mint sprig to garnish

Method:
1. Sprinkle gelatin over cold water and set aside. Simmer Coconut puree, cream and vanilla for 2 minutes.
2. Whisk in dissolved gelatin.
3. Pour into molds and refrigerate overnight. To unmold, dip molds in warm water or warm slightly with a butane torch and invert on a plate.
4. Surround the panna cotta with mango-papaya sauce and garnish with mint.

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  • Roasted Red Pepper
  • Papaya
  • Pomegranate
  • Blueberry
  • Orange
  • Mango
  • Passion Fruit
  • Red Raspberry
  • White Peach
  • Pink Guava
  • Blackberry
  • Coconut
  • Prickly Pear
  • Strawberry
  • Lychee
  • Banana
  • Blood Orange
  • Black Currant
  • Meyer Lemon
  • Green Apple
  • Tamarind
  • Cherry
  • Key Lime
  • Pear
  • Kiwi
  • Lemon Zest