Panna cotta! I’ve never had it (before this)! I probably never would have if my younger sister hadn’t nagged me to make it. And I’m glad I listened to her for the first and last time. (I don’t have a husband/dog/baby to talk about, so you’re stuck with hearing about my sisters.)
Anyway, back to panna cotta! A super fancy dessert that’s super easy to make! And it’s so creamy and delicious and when you break into it you can hear the sound of—
Okay, you get it.
Here’s how to make it: sprinkle the gelatin powder on top of the mango juice and allow it to bloom for around 5 minutes before giving it a quick stir. Microwave on high for 1 minute and then mix the mango puree with the mango gelatin mixture!
When there are no clumps, pour it into your mould of choice! If you’re using stemless wine glasses, set them at an angle in a muffin pan. Pour the mango mixture until there’s half an inch to the rim and pop the pan in the refrigerator to set— about two hours.
Onwards to the panna cotta layer! Sprinkle the gelatin powder on top of the milk and allow to bloom for 10 minutes. Gelatin takes twice as long to bloom in milk so make sure you allow it to sit through all 10 minutes.
In a medium saucepan, stir together the heavy cream, sugar, and salt, set over medium-high heat.
Bring to a full boil, watching carefully, as the cream will rise to the top. Pour the milk/gelatin mixture into the cream, stirring until there are no lumps. Cook for another minute, stirring constantly. Remove from heat.
Whisk in the vanilla extract and pour the mixture over the mango layer. Allow to set in the refrigerator for three hours or overnight. Garnish with mango chunks and serve!
Mango Panna Cotta
Ingredients
For the Mango Layer
- 2 cups mango puree about 4 mangos
- 1 cup mango juice
- 2½ tsp gelatin powder
- 2 tbsp granulated sugar
For the Panna Cotta
- 5 tsp gelatin powder
- 1 cup milk
- 2 cups heavy cream
- ⅓ cup sugar
- ⅛ tsp salt
- 1 tsp vanilla extract
Instructions
For the Mango Layer
- Sprinkle the gelatin powder on top of the mango juice. Allow it to sit for around 5 minutes before giving it a quick stir. Microwave on high for 1 minute.
- Mix the mango puree with the mango gelatin mixture. When there are no clumps, pour it into your mould of choice!
- If using stemless wine glasses, set them at an angle in a muffin pan. Pour the mango mixture until there's half an inch to the rim and pop the pan in the refrigerator to set— about two hours.
For the Panna Cotta
- Sprinkle the gelatin powder on top of the milk. Allow to bloom for 10 minutes.
- In a medium saucepan, stir together the heavy cream, sugar, and salt, set over medium-high heat. Bring to a full boil, watching carefully, as the cream will rise to the top. Pour the gelatin and milk into the cream, stirring until there are no lumps. Cook for another minute, stirring constantly. Remove from heat.
- Whisk in the vanilla extract and pour the mixture over the mango layer. Allow to set in the refrigerator for three hours or overnight. Garnish with mango chunks and serve!
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