Mango Panna Cotta With Orange Compote - cooking recipe

Ingredients

1 tsp vegetable oil
1 can (12 oz) lowfat evaporated milk
1/3 cup heavy cream
1/3 cup granulated sugar
1/2 tsp vanilla extract
1/2 tsp unflavored gelatin
6 oz pureed mango
1 tsp grated orange peel
2 medium oranges, peeled, white pith removed
1 tbsp powdered sugar

Preparation

Lightly grease six 4 ounce ramekins with oil. Place on a tray. Mix evaporated milk, cream, granulated sugar and vanilla in a small saucepan on low heat. Cook and stir for 2-3 mins or until sugar dissolves. Cool.
Sprinkle gelatin over 2 tbsp boiling water in a small bowl; stir until completely dissolved. Whisk gelatin mixture and pureed mango into milk mixture. Strain, discarding any solids. Pour mixture evenly into prepared ramekins. Cover with plastic wrap. Refrigerate panna cotta overnight or until set.
Place orange peel in a medium bowl. Using a small sharp knife, segment oranges directly over bowl to catch juice. Add powdered sugar; stir until dissolved.
To serve, dip each ramekin into hot water for 1-2 seconds. Unmold onto a serving plate. Serve topped with orange compote.