Mango-Panna-cotta

Zutaten

• 180 Grams Mango Pulp (approx 110 grams pulp from one Alphonso mango)
• 2/3 Cup Cold Water
• 2 1/4 Teaspoon Gelatin
• 5 Tablespoons Sugar
• 1/2 Cup Cold Milk
• 2 1/2 Teaspoons Gelatin
• 2/3 Cup Sugar
• 2 Cups Cream (approx 230 ml in one cup)
• 1 Teaspoon Vanilla Extract

Zubereitung

1. 1

   --- Mango Layer ---

2. 2

   Bloom gelatin: Add cold water to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.

3. 3

   dissolve sugar: Once the gelatin has bloomed, add sugar and turn on the heat to low. Gently heat the water, allowing the gelatin and sugar to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.

4. 4

   mix mango pulp: When the sugar and gelatin has almost dissolved turn off the heat. Add the mango pulp and whisk to combine.

5. 5

   set mango layer: Divide the mix into the 6 moulds. Refrigerate for 4-6 hours or until firmly set.

6. 6

   --- Vanilla Layer ---

7. 7

   bloom gelatin: Add cold milk to a saucepan. Sprinkle gelatin over it and allow it to bloom, about 5-10 minutes.

8. 8

   dissolve sugar: Once the gelatin has bloomed, add sugar and turn on the heat to low and gently heat the milk allowing the gelatin to dissolve. Whisk frequently and do not let it simmer. If the saucepan gets too hot, remove from flame until it cools down.

9. 9

   mix cream and vanilla: When the sugar and gelatin has almost dissolved turn off the heat. Add the cream and vanilla extract to the saucepan.

10. 10

    set panna cotta: Divide and pour the mix into the mango panna cotta moulds. Refrigerate for 6-8 hours or overnight for best results.

11. 11

    demould panna cotta: To demould, run a knife along the side of the jar to loosen the panna cotta. Then immerse the jars or ramekins in warm water for 6-8 seconds, being careful not to let water seep into the panna cotta. Let them rest on the counter for another 5-8 seconds Then carefully invert it onto a plate and demould. Serve immediately.