Mango Panna Cotta

Mango Layer:

Takes , serves .

Panna Cotta:
  1. In a medium bowl, add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the cold milk. Let it soak for 5 minutes.
  2. In a medium saucepan over medium heat, mix the heavy cream, milk and sugar, stirring constantly. At first boil, add the drained gelatin sheets and mix until completely dissolved, about 1 - 2 minutes.
  3. Let the mixture cool slightly. Then evenly distribute into a flexible silicone mold of your choice. Refrigerate for 2 - 3 hours or overnight until firm.


Mango Layer:
  1. In a medium bowl, add the cold water and the gelatin sheets. Leave them to soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in the ¼ cup of cold water. Let it soak for 5 minutes.
  2. Place 2 1/2 cups diced mango and sugar in a blender and blend until smooth.
  3. In a small saucepan, bring the mango puree to a low boil and cook for 4 - 5 minutes, or until syrupy. NOTE: Reserve ½ cup of mango puree to serve later before adding the gelatin, if desired.
  4. Add drained gelatin sheet (or softened gelatin powder) and mix to dissolve. Let the mixture cool.
  5. Spoon mango mixture over the firm panna cotta. Refrigerate for 2 hours until firm.


Mango Puree Sauce:
  1. Mix the remaining mango puree with the remaining fresh mango cubes. Refrigerate until ready to serve.
  2. When ready to serve, unmold the panna cotta and top with more mango sauce. Serve.


Notes:


Recipe courtesy of Oriana Romero, Mommy’s Home Cooking

Mango Panna Cotta

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