Royal Mango Panna Cotta

Allergens

Dairy, Egg (in gelatin)

Ingredients

• 1 cup heavy cream
• 1/2 cup milk
• 1/3 cup sugar
• 2 1/2 teaspoons gelatin powder
• 1/4 cup cold water
• 2 cups mango puree (fresh or canned)
• 1/2 teaspoon vanilla extract
• 1 pinch salt

Instructions

1. In a small bowl, mix the gelatin with cold water and let it bloom for about 5 minutes.
2. In a saucepan over medium heat, combine the heavy cream, milk, and sugar. Stir until the sugar dissolves.
3. Add the bloomed gelatin to the saucepan and continue to stir until completely melted and combined.
4. Remove from heat and allow it to cool slightly.
5. Whisk in the mango puree and vanilla extract.
6. Pour the mixture into individual serving dishes or a single large mold. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
7. Before serving, gently run a knife around the edges of each panna cotta to loosen it from the mold. Carefully invert onto plates.

Chef’s Insight

The key to a perfect panna cotta is allowing it to set long enough in the refrigerator. Patience is rewarded with a creamy, luscious dessert.

Notes

For a smoother texture, strain the mango puree before adding it to the mixture.