Mango Panna Cotta
 
Prep time
Bake time
Total time
 
The perfect Panna Cotta recipe with a refreshing mango topping and fresh blueberries that will make you fall in love in no time.
Author:
Makes: 4 small Panna Cottas
Ingredients
  • For the Panna Cotta
  • Milk, 1½ cups
  • Gelatin, 1 tablespoon
  • Caster Sugar, ⅓ cup
  • Heavy Cream, 1½ cups
  • Vanilla Essence, ½ teaspoon
  • Salt, a pinch
  • For the topping
  • Ripe Mangoes, 2
  • Milk, 2 tablespoons
  • Berries, to serve (optional)
Method
  1. Pour milk in a pan and sprinkle gelatine over it. Heat the pan on a really low heat and whisk until the gelatine is completely mixed.
  2. Once it is, add in the sugar and whisk again until the sugar melts too. Again, make sure that the heat is really low. The milk should not boil or steam at any point.
  3. Once the sugar is melted, take the mixture off the heat and add in the cream, vanilla and a pinch of salt. Whisk and pour it in ramekins or any tin of your choice. Chill overnight or at least 5 hours in the refrigerator. Do not freeze.
  4. To make the mango puree, blend mango pulp of the two mangoes with milk in a blender until really smooth. Refrigerate it until you're ready to serve.
  5. To demould the pana cotta, dip the sides of the ramekin (or whatever tin you're using) in warm water for a 2-3 seconds (make sure the water doesn't enter the tin though). This will help loosen the sides, next invert the ramekin over a plate to transfer the panna cotta. Spoon over the mango puree on it, decorate with berries and serve.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.in/mango-panna-cotta/