Mango Panna Cotta
A quick and easy mango panna cotta recipe that wants to be made ahead then chilled until needed. A great party dessert!
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
- 2 tsp gelatine (gold grade, 190 – 200 bloom) (if using 170 bloom and less, use 1 Tbsp)
- 250 ml fresh whole milk (semi skimmed will do too)
- 250 ml single cream (I find that double cream can overpower the subtle mango)
- 4 very ripe mangoes
Instructions
- 1
Pour half the milk in a wide shallow bowl, and sprinkle the gelatine all over.
- 2
Leave the gelatine to soak in the milk for 15 minutes while you get the dairy and mangoes ready.
- 3
Place the rest of the milk and the cream in a saucepan and bring to a near simmer on medium-low heat, just until bubbles start appearing at the edges. Keep a close eye on it while you attend to the mangoes.
- 4
Peel 3 of the mangoes, and place the pulp in a blender, including any juices on the board and that you can squeeze off the stone.We are using the 4th the mango for the topping and don't actually need it until we're ready to serve. You could blend them all, then take a little out and store, covered, in the fridge until needed, to save washing up, if you like.
- 5
Blend the mango flesh until smooth. Leave it in the blender.
- 6
When the milk and cream mix is just beginning to simmer, take it off the heat and stir in the gelatine and milk mix thoroughly.
- 7
Now remember the mangoes in the blender? We need to lighten it with the panna cotta mix before adding it altogether. This is to prevent you yellow lumps in your panna cotta.So slowly, pour a little of the panna cotta in and turn your blender on to mix on the lowest speed, just for the briefest of times, as you don't want bubbles. Keep doing this until you've used about a quarter of the panna cotta and your mangoes are watery.
- 8
Now, pour the lightened mango mix into your panna cotta and stir to mix with the wooden spoon or ladle you used earlier.If your panna cotta has lumps, don't fret. Just strain it through a heat proof strainer.
- 9
Pour the finished panna cotta into serving glasses or bowls. The smaller they are, the more servings you'll have.
- 10
Leave to cool on the counter for 10 minutes, then cover with clingfilm and leave to chill for at least 6 hours.Will keep in the fridge for 2 days.
- 11
Peel and blend the 4th mango to a puree.
- 12
Top each panna cotta with a tablespoon or two of the fresh mango purée.You could also just slice the mango and top your panna cotta with them.Or top with any fruit you fancy.