Just in time for Easter, Naomi Gallego, the executive pastry chef at the Fairmont Hotel, stops by Pittsburgh Today Live with a delicious recipe for an Easter brunch!

Ginger Panna Cotta with Mango Fluid Gel

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Thumb-sized piece of ginger
750g cream
115g sugar in the raw
4 sheets gelatin
Half of a scraped vanilla bean

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*Grate ginger and add to a pot with the cream, vanilla and sugar and bring to a boil
*Add gelatin and strain
*Portion into cups and allow to chill

Mango Fluid Gel
9g agar agar
350g water
350g mango puree
200g sugar
200g glucose powder

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*Blend agar agar and water for several minutes
*Bring the water mixture to a simmer and cook for three minutes
*Add the rest of the ingredients and bring to a boil
*Strain mixture into a shallow pan and chill
*When completely set, blend gel until completely smooth.
* Pipe gel onto panna cottas using a piping bag