Mango Panna Cotta with Strawberry Kiwi Salsa

16 servings

Kim Massman / Pastry Chef, Minnetonka, MN; Photo by Tony Liao

For the Mango Panna Cotta:
    • 18 oz. The Perfect Purée Mango Puree, thawed
    • 12 oz. granulated sugar
    • 7 cups heavy cream
    • 2 cups whole milk
    • 2 tbsp. gelatin powder
1. Combine sugar and cream in saucepan and bring to a scald. Remove from the heat and add in the Mango Puree. Let cool for 15 minutes.
2. Pour the milk into a small bowl (not metal) and sprinkle evenly with gelatin powder. Heat the milk/gelatin mixture in a microwave for 20 seconds and add to the cream mixture.
3. Reheat the mixture to a scald and then cool for 15 minutes.
4. Pour into 16-5 oz. ramekins, cover and refrigerate for at least 4 hours or overnight. Dip each ramekin briefly into hot water to release the panna cotta.
For the Strawberry Kiwi Salsa (yield 2 quarts):
    • 1 tbsp. The Perfect Purée Passion Fruit Concentrate, thawed
    • 1 tbsp. The Perfect Purée Strawberry Puree, thawed
    • 2 lbs. strawberries, hulled and cut into uniform pieces
    • 1 1/2 lbs. kiwis, peeled, cut into uniform slices and quartered
    • 3/4 cup simple syrup
    • 1/2 cup water
Method for the Strawberry Kiwi Salsa:
1. Combine all ingredients, toss, cover and let sit at room temperature for a minimum of 1 hour and maximum of 3 hours.
Serving Suggestion:
Serve with panna cotta. Garnish with mint.
About the Winner:
Chef Massman was a graphic artist before embarking on her second career as a Pastry Chef in 2003. She is a recent graduate (2002) of Le Cordon Bleu in Mendota, Minnesota. She has been the Executive Pastry Chef at The Marsh since February 2003. Her recipe utilizes three products from The Perfect Purée Mango Puree, Strawberry Puree and Passion Fruit Concentrate, which adds a touch of tartness to the Strawberry-Kiwi Salsa. Chef Massman said that she appreciates the flexibility that The Perfect Purée of Napa Valley affords her. “It’s not so easy to get fresh mangoes in Minnesota. With the products from The Perfect Purée I can infuse my pastries and other desserts with fresh fruit flavor year round. They are extremely high-quality, consistent and super-convenient.”