This panna cotta mango is the perfect summer dessert. It's cold and refreshing, you can make it a head of time, and the most important, it's delicious!
INGREDIENTS FOR YIELDS
For the vanilla panna cotta:
6g Gelatin powder
1 cup (240ml) Milk
1 cup (240ml) Heavy cream
1 teaspoon Vanilla bean paste
For the mango panna cotta:
4 Mangos, large (about 650-700g mango puree)
5g Gelatin powder
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.