Mango Panna Cotta
Panna Cotta is an easy and elegant dessert from Italy. It goes well with almost all types of cut fresh fruits, fruit coulis and chocolate sauce.
| Preparation time | 0m | Difficulty |   |
|---|---|---|---|
| Cooking time | 0m | Budget | |
| Serves | 5 | Published | Monday, 26 August 2013 |
| Recipe type | Custards | Author | Manisha Sharma |
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Ingredients
For 5 people (
)
Recipe
- 2 cup(s) mango pulp at room temperature
- 400 mL cream (25 to 30% fat)
- 3/4 cup(s) sugar
- 2 1/2 teaspoon(s) Gelatin
- 3 tablespoon(s) Cold water
- 1 Mango, for garniching
Mango Panna Cotta Directions
- Sprinkle gelatin into 3 tablespoons of water and let it rest for 5–10 minutes till it absorbs water and swells.
- Mix the gelatin, sugar and cream. Heat over a low flame, stirring gently till the sugar dissolves.
- Switch off the gas, add the mango pulp and mix well till it becomes a homogenous liquid. Sieve to remove mango fibres.
- Pour the sieved mixture into ramekins and cool. Cover with cling film and refrigerate for 4 to 8 hours.
- Garnish the panna cotta with diced mango or mango puree.
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