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Mango Panna Cotta

Recipe for Mango Panna Cotta - Here is an elegant dessert that will wow a crowd. The looks and taste are beyond elegant, but the preperation could not be any easier.

Here is an elegant dessert that will wow a crowd. The looks and taste are beyond elegant, but the preperation could not be any easier.

Mango Panna Cotta
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Ingredients
    For Pannacotta :
  • Heavy Cream : 1 cup /240 ml
  • Sugar : 1 tbsp /15 grms (or to your taste)
  • Milk/Half & Half : 1 cup /240 ml
  • Unflavored Gelatin : 1 packet /11/2 tsp
  • Honey : 1/3 cup /80 ml
  • Pure Vanilla Extract : 1 tsp
    For Mango Gelee :
  • Mango Puree : 1 cup / 240 ml
  • Sugar : 1/4 cup /60 grms (or to your taste)
  • Cool Water : 3 tbsp/45 ml
  • Unflavored Gelatin : 1 packet /1 1/2 tsp
Instructions
    For Pannacotta
  1. Pour 1/2 cup of the milk into a bowl and sprinkle the gelatin over. Let stand until gelatin has softened, about 5 minutes.
  2. Meanwhile, in a small saucepan combine remaining cup of milk, cream, honey, sugar,and bring to a simmer over medium. Heat untill all the sugar and honey have dissolved 5-7 minutes. Remove from heat and stir in the the vanilla extract.
  3. Now add and mix the gelatin until it is completely dissolved and allow the mixture come down to room temperature.
  4. Pour into the serving bowls/glass as desired, cover with plastic wraps and refrigerate at least 2-4 hours or until set.
    For Mango Gelee :
  1. Sprinkle gelatin over cool water.
  2. Pour mango puree and sugar in a small saucepan and simmer until sugar has dissolved.
  3. Now mix the gelatin into the mango mixture and stir until gelatin has dissolved.
  4. Remove from heat and allow to cool; pour it over the frozen pannacotta.
  5. Allow to set it in a refrigerator for 3 to 4 hours and garnish with some with fresh fruits or topping of choice…Enjoy!

Photo credit: s4′s world

In the 3rd step, where it refers to the gelatin; that is the milk and gelatin mixture you made in the very first step.

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Nutrition Information Compiled From VeryWell.com
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