Mango Puree - Pulse the mangoes in a food processor or blender until smooth. Sieve thru a sieve to remove fiber. Use one cup for the panna cotta mixture and save the rest for the topping.Pro tip - straining the puree will remove the mango fiber which will give a velvety texture to the panna cotta
Sprinkle gelatin over the cold milk. Stir and set aside for 3 to 5 minutes to bloom. Pro tip - soaking the gelatin will ensure it dissolved into a smooth not grainy mixture.
In a heavy-bottom saucepan over medium-heat, heat the cream & sugar until sugar dissolves and cream comes to an almost boil.
Add the vanilla extract and the soaked gelatin milk. Continue to cook until the gelatin is all dissolved and the mixture is well heated thru. Pro tip - we do not want to boil the gelatin as it can make the gelatin chewy.
Take the mixture off the heat and add the mango puree. Sieve the mixture thru a mesh to get any undissolved gelatin and press the puree through (see video)
Gently pour the mixture into individual serving glasses. Let chill in the refrigerator for at least 3 hours
Combine the water, gelatin, and mango puree. Let stand for 3 minutes
Then heat over medium-low until gelatin is completely dissolved.Pro tip - we want to bring it to the boil and take it off the heat immediately. Cook the gelatin too much will make it chewy.
Let cool slightly - then divide between the chilled panna cotta glasses. Chill for another hour at least before serving
You can use fresh or frozen mangoes. If you add the frozen mango puree to the panna cotta, it will thicken the gelatin. If necessary heat it for a few seconds.
You can add a bit less or more mango puree until you get the color you are looking for.
You can make this panna cotta tart without the jello topping.
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