Mango Panna Cotta Recipe
For the vanilla panna cotta:
- 6g Gelatin powder
- 30ml Water/milk
- 1 cup (240ml) Milk
- 1 cup (240ml) Heavy cream
- 50g Sugar
- 1 teaspoon Vanilla bean paste
For the mango panna cotta:
- 4 Mangos, large (about 650-700g mango puree)
- 5g Gelatin powder
- 25ml Water/milk
- Make vanilla panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
- In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat, until sugar has dissolved, (Do not boil). Remove from heat, add vanilla bean paste and stir. Stir in gelatin and immediately whisk until smooth and dissolved. Pass through a sieve.
- Set the glasses on an angle in a small container or a muffin tin. If the glasses slide, place a small towel underneath to help stabilize. Pour the mixture. Refrigerate for at least 4 hours.
- Make mango panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes.
- Dice the mango, place in a food processor and process until smooth.
- Melt the gelatin for 15 seconds in the microwave. Then, take 1 tablespoon of the mango puree, add to melted gelatin and stir until combined. Pour back into the mango puree and mix well.
- Pour the mango mixture into the glasses.
- Cover and refrigerate for at least 3 hours.
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