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6 ounces low fat yogurt
8 ounces heavy cream
4 ounces mango puree
½ cup sugar
2 pandan leaves, chopped
4 gelatin leaves
In a saucepan, heat the cream and bring it to a simmer. Add the
pandan leaves and steep for 15 minutes. Remove from heat, strain
and discard the leaves.
In a small bowl, with a little water, soak the gelatin leaves. Whisk
the gelatin into the infused cream. The cream should not be above
120ºF, as the strength of the gelatin will be affected. Also, never
boil the gelatin. In a separate bowl, whisk the yogurt, sugar and
mango puree till smooth. Combine the infused cream and the yogurt
mango mixture. Whisk well and pour into four greased ramekins. Chill
in the refrigerator for a minimum of six hours or overnight. To
unmold, quickly place the ramekins into a hot water bath and turn
out onto a serving dish. Garnish with fresh Asian fruits.
Chef's Quote:
Pandan is a leaf used throughout Thailand, Indonesia and Malaysia.
It is used to perfume rice when steamed, and is added to curries
and wrapped around candies. In this recipe, it will almost lend
a vanilla like flavor when steeped in the cream.
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