Mango Panna Cotta

One of the most simple and freshe desserts you can try, from just a few basic ingredients transformed into a fancy dessert.

Recipe

*for 4 cups

Ingredients for vanilla panna cotta:

• 400ml whipping cream

• 50g of white sugar

• 1 vanilla pod

• 3 sheets of gelatin (about 5g)

Ingredients for Mango Jelly:

• 450g mango

• 3 sheets of gelatin

Ingredients for topping:

• 1 mango

• 50ml water

• 2 spoons of sugar

• 2 pieces of passion fruit

Note:

*For the mango puree, we can use frozen mango (we will let it defrost before blending). It's super practical.

*For the topping, I definitely recommend to use fresh mango.

Steps to follow:

(1) Start with the vanilla layer:

1. Place the gelatin sheets for the vanilla layer to soak into a glass of water and leave them to hydrate for 10 minutes.

2. Heat the whipping cream with the sugar and the seeds from the vanilla pod in a pot, and keep it on low fire strictly until the sugar melts.

3. Remove from the heat, add the gelatin sheets and stir until dissolved in the mixture.

4. Pour the mix equally into 4 glasses.

5. Leave the glasses to cool at room temperature, and then transfer them directly to the refrigerator until the first layer hardens completely.

(2) When the vanilla layer is ready, prepare the mango layer:

1. Place the gelatin sheets for the mango layer to soak in a glass of water and leave them to hydrate for 10 minutes.

2. Blend the mango until it becomes a smooth puree and transfer it to a fire-proof pan.

3. Heat the mango puree until the boiling point (don't let it boil) and remove the pot from the heat.

4. Add the gelatin and stir until it dissolves in the mixture.

5. Pour the mixture evenly into the 4 glasses, over the vanilla layer.

6. Let it cool for a few minutes at room temperature and put it back in the fridge until it hardens completely.

(3) Prepare the topping:

1. Peel the mango and chop it into small cubes.

2. In a pan prepare a syrup of water and sugar, in which we add the mango.

3. Cook the mango for a few minutes in the syrup until it softens and becomes glossy like a jam.

4. After it cools, decorate the glasses from the refrigerator.

5. Use the passion fruit fresh as it is directly over the dessert.

Store the dessert in the refrigerator for about 3 days.

Happy baking!

Love,

G.