Mango Panna Cotta
Silky vanilla cream set with gelatin and swirled with ripe mango puree, finished with fresh diced mango.
Equipment
- Small saucepan
- Blender
- Four glasses or ramekins
- Fine Mesh Strainer
Ingredients
Main Ingredients
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 ¼ tsp unflavored gelatin one envelope
- ¼ cup cold water for blooming the gelatin
- 2 ripe mangoes peeled and pitted, puree 1 cup and dice the rest for topping
- 4 fresh mint leaves for garnish
Instructions
Cooking
- Bloom. Sprinkle the gelatin over the cold water and let it soften for 5 minutes.
- Heat. Warm the cream and sugar until steaming, about 4 to 5 minutes, without boiling, then whisk in the gelatin and vanilla off the heat.
- Blend in the fruit. Cool the mixture for 10 minutes and whisk in 1 cup of mango puree.
- Chill. Pour into four glasses and refrigerate at least 4 hours until set.
- Top. Garnish with diced mango and mint just before serving.
Notes
Substitutions: Thawed frozen mango can replace fresh. Reduce the sugar to 1/3 cup if the fruit is very sweet.
Tips: Do not boil the cream, and cool it before adding the puree. Strain for a smoother finish.
Storage: Cover and refrigerate for up to 3 days. Do not freeze.