Mango Panna Cotta
A delightful dessert combining lush layers of mango and raspberry, delivering a tropical treat with a creamy base and vivid colors.
Servings: 6 servings
Calories: 350kcal
Ingredients
Mango Layer
- 2 cups fresh mango purée (from ripe mangoes) This golden nectar provides the tropical flair.
- 2 tbsp sugar (optional) Enhance the natural sweetness if needed.
- 1 tbsp lemon juice Adds brightness to the mango flavor.
- 1 tsp gelatin powder A key player in achieving that perfect panna cotta texture.
- 2 tbsp cold water (for blooming gelatin) Essential for activating the gelatin.
Raspberry Layer
- 1/2 cup raspberry purée (strained for smoothness) A vibrant and tart addition.
- 1 tbsp sugar Sweeten the raspberries to soften their tartness.
- 1/2 tsp gelatin powder For the raspberry layer.
- 1 tbsp cold water To bloom the raspberry gelatin.
Panna Cotta Base
- 1 cup heavy cream Creates a rich, velvety panna cotta.
- 1 cup whole milk Balances the creaminess for a perfect texture.
- 1/4 cup granulated sugar Sweetness to elevate the dish.
- 1 tsp vanilla extract or vanilla bean paste Infuses warmth and a delightful aroma.
- 1 1/2 tsp gelatin powder For the panna cotta base.
- 3 tbsp cold water For blooming the gelatin in the panna cotta.
Garnishes
- 1 cup diced fresh mango Adds an extra touch of freshness and color.
- to taste mint leaves Optional for a pop of green and freshness.
Instructions
Make the Mango Layer
- Bloom the gelatin in cold water for about 5 minutes until it swells.
- In a saucepan, gently heat the mango purée, along with sugar and lemon juice over low heat. Stir occasionally.
- Once the mixture is warm, add the bloomed gelatin and stir until completely dissolved.
- To create a striking presentation, pour the mango mixture into glasses rested at an angle in a muffin tin or box. Chill in the refrigerator for 1-2 hours until set.
Create the Raspberry Stripe
- Bloom the gelatin for the raspberry layer in cold water.
- Heat the raspberry purée and sugar in a saucepan until it just warms up. Stir in the bloomed gelatin until fully incorporated.
- Carefully spoon this mixture over the already set mango layer and chill again at an angle until just set, which will take about 30 minutes.
Prepare the Panna Cotta
- Bloom the gelatin for the panna cotta itself in cold water.
- In a saucepan, measure the heavy cream, milk, granulated sugar, and vanilla. Warm the mixture over medium heat (do not allow it to boil).
- After several minutes, add the bloomed gelatin to the warm cream mixture, whisking until it is fully dissolved.
- Allow the panna cotta mixture to cool to room temperature, then gently pour it upright over the raspberry layer in the glasses.
- Chill the Panna Cotta for 4 hours, or best, overnight, until set completely.
Garnish & Serve
- Just before serving, top the Panna Cotta with diced fresh mango and optional mint leaves for that final burst of flavor and color.
- Serve chilled for a light yet luxurious finish!
Notes
To ensure a smooth finish, always strain your fruit purées. Feel free to experiment with different fruit combinations for varied flavor profiles. Using clear containers not only showcases the beautiful layers but also makes for a more appealing presentation. Allow the panna cotta to set undisturbed in the refrigerator for the best texture.