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Introduction:
Mango Panna Cotta is a delightful fusion of rich, creamy Italian dessert with the tropical sweetness of ripe mangoes. This refreshing treat offers a light and velvety texture, making it an ideal summer dessert. The smooth panna cotta is complemented by a vibrant mango topping, bringing a burst of color and flavor to your plate. Whether you're hosting a dinner party or simply treating yourself to something special, this dessert is sure to impress with its simplicity and elegance.
Ingredients:
For the Panna Cotta:
1 cup heavy cream
1 cup whole milk
1/4 cup sugar
1 teaspoon vanilla extract
2 teaspoons gelatin powder
2 tablespoons water
For the Mango Topping:
2 ripe mangoes, peeled and diced
1/4 cup sugar (optional, depending on sweetness of mango)
1 tablespoon fresh lime juice
Directions:
Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over 2 tablespoons of water. Let it bloom for about 5 minutes.
Make the Panna Cotta Base: In a saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat until it just begins to simmer, stirring occasionally. Remove from the heat.
Dissolve the Gelatin: Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved. Stir in the vanilla extract.
Pour and Chill: Pour the panna cotta mixture into serving glasses or molds. Allow it to cool at room temperature, then refrigerate for at least 4 hours or until set.
Prepare the Mango Topping: While the panna cotta sets, prepare the mango topping. Blend the diced mangoes with sugar and lime juice in a blender or food processor until smooth. If you prefer a chunkier topping, pulse the mixture a few times.
Assemble the Dessert: Once the panna cotta has set, spoon the mango puree over the top of each serving. For added texture, you can also add small mango chunks on top.
Serving and Storage Tips:
Serving: Serve the Mango Panna Cotta chilled. Garnish with fresh mint leaves, shredded coconut, or additional mango chunks for extra flavor and decoration.
Storage: Keep the panna cotta covered in the refrigerator for up to 2 days. The mango topping can be stored separately and added just before serving.
Variations:
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