John Myers
Mango Pana Cotta
The perfect mango pana cotta recipe with a picture and simple step-by-step instructions.
- 1 l Sweet cream
- 80 g Sugar
- 1 Pc. Vanilla pods (pulp only)
- 1 Can Mango
- 1 Pc. Fresh mango
- 2 packet Ground gelatin
- Puree the canned mango. Scrape the vanilla pulp out of the vanilla pod. Mix the gelatine with water according to the instructions on the packet and allow to swell. Bring the sweet cream to the boil with the sugar and vanilla pulp and the mango puree while stirring with the whisk.
- Set aside, stir in the swollen gelatine – rub the mixture through a fine sieve and pour into the glasses rinsed with water. Let cool and then put in the fridge for at least 2 hours, preferably overnight.
- Turn the panna cotta out onto a plate and decorate with the ripe mango fruit. Possibly puree a little sauce from half of the mango and garnish with just a few pieces. Serve with a chocolate peace symbol, heart biscuits or some chopped pistachios – depending on your mood.
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