Velvety vanilla panna cotta topped with a vibrant mango gelée - a luscious chilled pudding. The creamy base melts in your mouth, while the tropical mango layer adds a bright, fruity contrast. Light yet indulgent, it's the perfect make-ahead dessert for summer dinners or festive occasions. Serve in glass jars or unmoulded for an elegant touch.
Pour the milk into a small bowl. Sprinkle the gelatin powder over the surface in an even layer. Let sit for 5 minutes to allow the gelatin to absorb the liquid and bloom.
Description - Step 2
Heat the Cream
In a saucepan, combine the cream and sugar. Set over medium heat and warm, stirring frequently, until the cream is steaming and the sugar has fully dissolved. Do not let it come to a boil.
Description - Step 3
Add Gelatin and Vanilla
Remove the cream from the heat. Pour in the bloomed gelatin and milk mixture, whisking until the gelatin has fully melted. Whisk in the vanilla extract.
Description - Step 4
Pour and Chill
Divide the panna cotta mixture between 6-8 ramekins or dessert glasses. Refrigerate until set, at least 4 hours or overnight.
Description - Step 5
Purée the Mangoes
Peel and chop the mangoes, discarding the stones. In a blender or food processor, purée the mango flesh until completely smooth. Pass the purée through a fine sieve to remove any fibres. Measure out 400 mL (1 1/2 cups) mango purée. Reserve any extra for another use.
Description - Step 6
Make the Mango Gelée
In a small saucepan, combine the mango purée, sugar and water. Sprinkle the gelatin evenly over the surface. Let sit for 5 minutes to bloom. Then, set the pan over low heat and warm, stirring gently, just until the gelatin and sugar have fully dissolved - do not let it boil. Remove from heat and let cool for 10 minutes.
Description - Step 7
Top and Chill Again
Gently pour the mango gelée over the set panna cotta, dividing it evenly between the ramekins. Return to the fridge and chill until the gelée has set, at least 2 hours.
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Italian
Easy
Dessert
