Name: Vanilla panna cotta with Thai mango
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Cuisine: Ukrainian
Ingredients: Cream 33% (classic) - 1 l; Sugar - 250 g; Vanilla - 1 pcs.; Food gelatin - 10 g; Mango - 1 pcs.; almond petals - 10 g; mint fresh - 6 g

It was invented in the North of Italy. In Piedmont. Translated, Panna Cotta means boiled cream. It is served in small portions. Very cold and gentle. With a thin layer of sweet sauce and fruit. Or a scoop of ice cream.

Pour half a glass of cold water and add gelatin. Pour the cream into a saucepan and add half the sugar. Cut the vanilla pod lengthwise and use the tip of a knife to carefully scrape out all the seeds. Add the seeds and pod to the cream. Turn on the heat and bring to a boil so that the sugar is completely dissolved and the vanilla reveals its aroma and taste. As soon as the cream boils, remove from the heat. Remove the vanilla bean and let the cream cool slightly.

During this time, the gelatin has already swollen. Add it to the warm cream and stir gently but thoroughly. Gelatin should completely dissolve. Let the mixture cool further. To speed up the process, place the saucepan with cream in a wide bowl of cold water for 10-15 minutes. Then pour into glasses or cups. Leave in the refrigerator until completely cooled, 5-6 hours or overnight.

Peel the mango, chop into chunks and whizz in a blender until puréed. The puree can be diluted with water to make it more liquid. Add a pinch of sugar to taste. If you don't have a blender, you can garnish the dessert with thin slices of mango, or mashed potato it with a fork to a puree. Decorate the panna cotta with a thin layer of mango, almond petals and a mint leaf

Vanilla panna cotta with Thai mango

Ukrainian

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Vanilla panna cotta with Thai mango

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Vanilla panna cotta with Thai mango

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Ingredients List

Nutrition Facts

Daily Values

Preparation Steps

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Step 2

Step 3

Enjoy your meal!

Similar recipes

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