Mango Panna Cotta Delight
Ingredients:
For the Mango Puree:
– 2 ripe mangoes, peeled and diced
– 1 tablespoon of sugar (adjust to taste)
– 1 tablespoon of fresh lemon juice
For the Panna Cotta:
– 2 cups of heavy cream
– 1/2 cup of granulated sugar
– 1 teaspoon of powdered gelatin
– 2 tablespoons of cold water
– 1 teaspoon of vanilla extract
For the Mango Jelly Layer:
– 1 cup of mango puree
– 1/2 cup of water
– 1/2 cup of granulated sugar
– 2 teaspoons of powdered gelatin
– 2 tablespoons of cold water
For the Whipped Cream Topping:
– 1 cup of heavy cream
– 2 tablespoons of granulated sugar
– 1/2 teaspoon of vanilla extract
Instructions:
1. Start by making the mango puree. Blend the diced mangoes, sugar, and lemon juice until smooth. Strain the puree through a sieve to remove any fibers. Set aside.
2. For the panna cotta, bloom the gelatin in cold water for 5 minutes. In a saucepan, heat the heavy cream and sugar until dissolved. Remove from heat, add the bloomed gelatin, and stir until dissolved. Mix in the vanilla extract.
3. Divide the mango puree among ramekins, filling each about 1/3 full. Chill in the refrigerator for 10-15 minutes to slightly set the mango layer.
4. Pour the panna cotta mixture evenly over the mango layer in each ramekin. Chill for at least 4 hours or overnight until set.
5. For the mango jelly layer, bloom the gelatin in cold water for 5 minutes. Heat the mango puree, water, and sugar until dissolved. Remove from heat, add the bloomed gelatin, and stir until dissolved.
6. Pour the mango jelly mixture over the set panna cotta layer. Chill until completely set, about 1-2 hours.
7. For the whipped cream topping, beat the heavy cream, sugar, and vanilla extract until soft peaks form. Pipe or spoon the whipped cream over each mango panna cotta just before serving. Enjoy this delightful dessert!
