Mango Panna Cotta
Calories: 13
Adjust Servings Here: 6 servings
Description
Make your next dessert a panna cotta and give it a mango twist. This mango panna cotta is rich, creamy and decadent. It takes only 15 minutes to prepare and can be made up to ahead of time.
Ingredients
Panna cotta mixture
- 240 ml (1 cup) Whole milk
- 240 ml (1 cup) Whipping cream
- 50 g (¼ cup) Sugar
- 1½ tsp Gelatin with 2 tbsp water
- 1 tsp Vanilla extract
- 1 cup (255 g) Mango puree Plus more for the top
Instructions
- Prepare the Mango Puree - Blend the mango flesh in a food processor or blender until smooth. Strain through a fine sieve to remove fibers. Reserve 1 cup for the panna cotta mixture and a few spoonfuls for topping later.Pro tip: Straining the puree makes the texture silky and luxurious—don’t skip it.1 cup Mango puree
- Bloom gelatin - In a small bowl, sprinkle gelatin over cold milk. Stir and let bloom for 3 to 5 minutes.1½ tsp Gelatin
- Make the Panna Cotta Base - In a saucepan, heat the cream and sugar over medium heat until the sugar dissolves and the cream is almost boiling. Stir in the vanilla and bloomed gelatin. Heat gently until the gelatin dissolves. Do not boil.240 ml Whole milk, 240 ml Whipping cream, 50 g Sugar, 1 tsp Vanilla extract
- Add mango puree - Remove from heat, then whisk in the mango puree. Strain the mixture once more through a mesh sieve to ensure smoothness.
- Dessert cups - Pour into serving glasses and refrigerate for at least 3 hours, or until set.
- Add the Mango Puree Topping - Once set, spoon or pour a thin layer of reserved mango puree over each panna cotta. Garnish with mint and serve chilled.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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