Name: Vanilla Panna Cotta with Fresh Mango Compote
Yield: Makes 4 servings
Ingredients: 1/2 vanilla bean (preferably Tahitian), split lengthwise; 1 1/4 cups whole milk; 1 cup heavy cream; 6 tablespoons sugar, divided; 2 teaspoon agar flakes (preferably Eden brand); 2 (3/4-pound) mangoes; 1/2 cup water; 3 tablespoons fresh lemon juice; 2 tablespoons fresh lime juice; 4 (5- to 6-ounces) glasses or ramekins

This comes off as a classic panna cotta, but agar—a thickener made from seaweed—gives it a light mouthfeel; it dissolves on the tongue almost instantly. Slices of mango in citrus syrup enliven the flavors.

Cooks' note:

Panna cotta and mangoes in syrup can be made 2 days ahead and chilled separately.

Recipe notes

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