Ingredients
Gelatin Mixture
- ½ cup water (125ml)
- 1 ½ teaspoons powdered gelatine
- ¼ cup sugar (50g/1.8oz)
Mango Base
- 1 ¼ cups mango purée (310ml)
- ¾ cup thickened cream (heavy cream) (180ml)
- ½ teaspoon vanilla extract
Instructions
- Prepare Mango Purée: Scoop the flesh from the ripe mangoes and blend it until smooth in a blender. Set aside this fresh mango purée for the panna cotta base.
- Bloom Gelatine: Pour ½ cup of water into a small saucepan and sprinkle the powdered gelatine evenly over the surface. Allow it to sit undisturbed for 3 minutes to soften and bloom.
- Dissolve Gelatine and Sugar: Place the saucepan over low heat, stirring constantly until the gelatine fully dissolves without allowing the water to boil. Add the sugar to the mixture and continue stirring until completely dissolved, ensuring the mixture remains below boiling point to maintain gelatine effectiveness.
- Combine Ingredients: Remove from heat and add the mango purée, thickened cream, and vanilla extract to the gelatine mixture. Stir thoroughly to create a smooth, uniform mixture.
- Chill the Panna Cotta: Pour the mixture evenly into serving glasses or molds. Refrigerate for at least 3 hours, or up to 2 days, until set and firm.
- Serve and Enjoy: Once set, the panna cotta is ready to be served. Optionally, garnish with fresh mango slices or mint leaves for added presentation. Don’t forget to leave a comment and rating if you enjoyed the recipe!
Notes
- Ensure the water mixture does not boil while dissolving the gelatine to maintain its gelling properties.
- Use ripe mangoes for the best flavor and sweetness in the purée.
- If fresh mangoes are not available, high-quality frozen mango purée can be used as a substitute.
- This dessert can be made up to 2 days in advance and kept refrigerated.
- For a lighter version, you can substitute half of the cream with milk, but the texture may vary slightly.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian-inspired
