How to Make Yummy Mango Panna-cotta 2

Mango Panna-cotta 2. Panna cotta, Italian for "cooked cream," is a simple but rich dessert that blends sweetened cream with gelatin and is prepped in a mold. It's sometimes described as an eggless custard. Everything from fresh berries to rum can be used to infuse panna cotta with flavor.

Invert the panna cotta onto a plate. Serve the desserts diced mango and grate a bit of lime zest for that final finish. This panna cotta is a great make-ahead dessert (in that you can make them a day or two in advance) and leave them in the fridge, then garnish right before serving. You can have Mango Panna-cotta 2 using 6 ingredients and 3 steps. Here is how you cook that.

Ingredients of Mango Panna-cotta 2

  1. It’s 1 of medium size mango.
  2. It’s 3 tablespoon of sugar.
  3. It’s 2 of tspn gelatine.
  4. Prepare 2 cups of milk.
  5. It’s 2 tablespoon of whipped cream.
  6. Prepare 1/2 cup of sugar.

Spoon mango mixture over the firm panna cotta. Mango Puree Sauce: Mix the remaining mango puree with the remaining fresh mango cubes. When ready to serve, unmold the panna cotta and top with more mango sauce. Notes: Does panna cotta contain gelatin?

Mango Panna-cotta 2 instructions

  1. Wash, peel and dice mango, add in a blender, add the sugar and blend till puree, add 1 table spoon of gelatine in two spoon of warm water mixed till desloved add to the mango puree and stir, add to your serving cups and slitly bend the cup and refrigerate for 3-4 hrs..
  2. For the milk, mixed it with your 1/2 sugar, 1 tablespoon gelatine and put to boil and reduced in size, when it cool up add the 2 tablespoon whipped cream and stir, add gently to the mango and refrigerate for an hour, Garnish the top with diced mangoes and serve chilled with a spoon……
  3. And the taste is yummmyy😋.

Without gelatin the cream would not set. Can panna cotta be made the day before? It keeps well in the fridge. The texture of this Mango Panna Cotta is silky soft and smooth. It's slightly sweetened with a perfect hint of tartness from the mango.

Author: chef

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