Mango Panna Cotta :
![](https://static.wixstatic.com/media/1141f2_be0d6ff0e08546c4b84c8a053838c432~mv2.jpg/v1/fill/w_980,h_735,al_c,q_85,usm_0.66_1.00_0.01,enc_avif,quality_auto/1141f2_be0d6ff0e08546c4b84c8a053838c432~mv2.jpg)
When you’re looking for a different type of dessert, look no further than this mango panna cotta for inspiration! It is a smooth and creamy Italian dessert down to the last spoonful! It’s one of the easiest make-ahead desserts to make. In Italy, panna cotta translates to cooked cream.
In this panna cotta mango concoction, the tartness of the fruit contrasts beautifully with the creamy panna cotta.
Prep time: 30 mins Cook time: 10 mins Resting time: 2 hrs Total time: 2 hrs 40 mins
Ingredients
Mango Puree
4 medium mangoes, peeled and pitted, about 2 cups
1 cup mango juice
1 envelope unflavored gelatin powder
Panna Cotta
1 1/2 cups milk
1/3 cup sugar
3 envelopes unflavored gelatin powder
1/2 tsp salt
1 1/2 cups heavy cream
1/4 tsp vanilla extract
Toppings (optional)
1/2 cup diced mango
Instructions Mango Puree
Add mango flesh to a blender and puree until smooth. Set aside.
In a small bowl, add mango juice and sprinkle gelatin on top. Wait 5 minutes for gelatin to soften and then mix with a spoon.
Heat the mango juice for 1 minute on high flame. Stir again for one minute until gelatin has dissolved.
Set glasses or tumblers on an angle.
Mix the mango puree and mango juice mixture. Pour into glasses to a half inch below the rim, and chill in position at least 2 hours to set.
Panna Cotta
In a small saucepan, add milk and powdered gelatin and wait 10 minutes.
Raise heat to medium, add sugar and stir several minutes to dissolve.
Remove saucepan from heat and stir in the cream, vanilla and salt.
Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
Garnish with optional diced mango. Serve and enjoy!
Note
You can substitute half and half milk for heavy cream if you prefer a lighter version.
Tried this recipe?
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