Mango Panna Cotta recipe

This delightful mango panna cotta recipe, originally from the “Fruit Garden” channel, offers a step-by-step guide to creating a truly spectacular dessert. Perfect for any occasion, this treat combines the creamy richness of panna cotta with the vibrant sweetness of fresh mango and a hint of tart raspberry.

Ingredients & Preparation Overview to make Mango Panna Cotta recipe

The recipe involves a few key stages:

• Gelatin Preparation: Gelatin is precisely divided into two portions: 4 grams for one part of the recipe and 8 grams for another.
• Mango Layer: Fresh, ripe mangoes are transformed into a smooth puree, which forms the luscious base of this dessert.
• Raspberry Jam Layer: A simple yet elegant raspberry jam mixture adds a delightful tang and beautiful color.
• Panna Cotta Mixture: The classic panna cotta combines heavy cream, milk, sugar, and vanilla for a creamy, delicate texture.
• Garnishing: A final touch of fresh mango pieces elevates the presentation.

Step-by-Step Instructions to make the MangoMango Panna Cotta recipe

1. Prepare the Gelatin: Divide your gelatin into two separate cups: 4 grams in the first and 8 grams in the second.
2. Mango Puree:Take three ripe, sweet, medium-sized mangoes. Peel them and chop them into large pieces.cHeat the 8 grams of gelatin.Blend the chopped mango into a smooth puree.Carefully layer the mango puree into your serving glasses. Place the glasses in the refrigerator for 30 minutes to allow the mango layer to set.
3. Raspberry Jam Layer:In a separate bowl, mix three tablespoons of raspberry jam with 100 ml of warm, boiled water. Add the first cup of heated gelatin (4 grams) to the jam mixture and stir well to combine. Allow this mixture to cool slightly.Gently pour the cooled raspberry jam mixture over the set mango layer in your glasses. Refrigerate the glasses again for another 30 minutes.
4. Panna Cotta Mixture: Mix the remaining 8 grams of gelatin with 40 ml of water and set aside. In a saucepan, combine 200 ml of heavy cream, 200 ml of milk, 50 grams of sugar, and 1 teaspoon of vanilla extract.Heat this mixture over low heat, stirring constantly.Once warm, add the gelatin mixture, ensuring both the sugar and gelatin completely dissolve.Remove from heat and allow the panna cotta mixture to cool.Carefully pour the cooled panna cotta mixture over the set raspberry layer in your glasses.
5. Garnish and Serve: Once set, decorate your beautiful dessert cups with fresh, chopped mango pieces. Serve chilled and enjoy!