Mango Panna Cotta

  • 14 Aug - 20 Aug, 2021
  • Mag The Weekly
  • Cookery


For Mango Layer

· 2 cups cubed mangoes

· 1 cup mango juice

· 1 envelope unflavoured gelatin

For Panna Cotta Layer

· 1½ cups milk

· ½ cup sugar

· A pinch of salt

· 3 envelopes gelatin powder

· 1½ cups heavy cream

· ¼ teaspoon vanilla extract


Make mango puree using a blender. In a bowl, add mango juice and sprinkle one envelop gelatin on top. Mix well when the gelatin softens. Mix the mango puree with the gelatin mixture. Set glasses in a muffin tin. Pour the mixture into glasses. Chill in the fridge for at least two hours to set. In the meantime, in a saucepan, add milk and three envelopes of gelatin and wait for 10 minutes. Whisk the mixture together, and place the saucepan over medium-low heat. Add sugar and salt to the saucepan. Mix until the sugar is dissolved. Remove the saucepan from heat and stir in heavy cream and vanilla. Let it cool down. Add the mixture to glasses on top of the mango layer. Chill until set and serve.