This mango panna cotta is the ultimate summer dessert. It’s a cool, refreshing treat that you can prepare in advance, and most importantly, it’s incredibly delicious!
For the vanilla panna cotta:
- 6g Gelatin powder
- 30ml Water/milk
- 1 cup (240ml) Milk
- 1 cup (240ml) Heavy cream
- 50g Sugar
- 1 teaspoon Vanilla bean paste
For the mango panna cotta:
- 4 Mangos, large (about 650-700g mango puree)
- 5g Gelatin powder
- 25ml Water/milk
Making the vanilla panna cotta:
- Begin by whisking the gelatin and water in a small bowl, and set it aside for 10-15 minutes.
- In a medium saucepan, gently heat the heavy cream, milk, and sugar over medium-low heat, ensuring the sugar dissolves without boiling the mixture.
- Remove the mixture from the heat, add the vanilla bean paste, and stir. Then, incorporate the gelatin, immediately whisking until it’s smooth and fully dissolved. Pass it through a sieve.
- To set the glasses at an angle, use a small container or muffin tin. If the glasses tend to slide, place a small towel underneath to stabilize them. Pour the vanilla panna cotta mixture into the glasses and refrigerate for at least 4 hours.
Making the mango panna cotta:
- Start by whisking the gelatin and water in a small bowl, and set it aside for 10-15 minutes.
- Dice the mango, place it in a food processor, and blend until it’s smooth.
- Melt the gelatin for 15 seconds in the microwave. Take 1 tablespoon of the mango puree, add it to the melted gelatin, and stir until well combined. Pour this back into the mango puree and mix thoroughly.
- Pour the mango mixture into the glasses.
- Cover them and refrigerate for at least 3 hours.
Enjoy the perfect summer dessert!
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