Rich and creamy mango Panna Cotta
This reach and creamy mango panna cotta is easy to make but looks extremely impressive. It is topped with a mango coulis to take your tastebuds on a tropical vacation.
Servings: 4 servings
Ingredients
- 1/4 cup milk
- 2 tsp gelatin
- 2 cup heavy cream
- 3 tbsp granulated sugar
- 1 tsp vanilla bean paste use 1 tsp vanilla extract if you don't have vanilla bean paste
Mango sauce
- 1 & 1/2 cup mango chunks
- 2 tbsp granulated sugar Use only if the mango isn't ripe/sweet enough
- 2 tbsp lime juice
Instructions
- Pour the milk into a small bowl, sprinkle the powdered gelatin over it, and mix well. Set aside to let the gelatin bloom for a 10 minutes.
- In a large saucepan over medium heat, whisk the heavy cream and sugar together until hot and steamy, stir frequently, and don't let the mixture boil otherwise the gelatin will lose it's ability to set.
- Remove the saucepan from the heat and stir in the vanilla bean paste and the hydrated gelatin, whisk until fully dissolved.
- Divide the mixture into 4 cups or ramequins and let them cool down to room temperature before chilling in the fridge for at least 4 hours.
Make the mango coulis
- Blend the mango, lime juice, and sugar (if needed) together and pour it over the set panna cotta and enjoy!
Notes
Why can't I bring my cream to a boil?
Overheating the gelatin will reduce its setting strength and since our Panna Cotta is mainly set because of the gelatin we want to make sure not to mess with that!Make ahead directions
The Panna cotta can be made ahead of time and stored in the fridge for up to 3 days. Make sure to cover the cups or ramequins with plastic wrap to keep them fresh for whenever you're ready to serve them!Nutrition
Calories: 501Calories | Carbohydrates: 24g | Protein: 5g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 163mg | Sodium: 56mg | Potassium: 226mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2454IU | Vitamin C: 25mg | Calcium: 105mg | Iron: 1mg
