Ingredients for mango panna cotta
4 cups cold water
6 gelatin sheets (1 tbsp granulated gelatin = 4 gelatin sheets)
1 ½ cups heavy cream
½ cup milk
½ cup sugar
1 tsp pure vanilla extract
3 cups ripe mangoes (finely cut)
2-3 tbsp sugar (to taste)
¼ cup water
2 gelatin sheets
Add cold water and gelatin sheets in a bowl. Soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in cold milk and soak for 5 minutes.
In a saucepan, mix heavy cream, milk, and sugar, and heat over medium heat, stirring constantly. At first boil, add the gelatin sheets and mix until fully dissolved.
Let the mixture cool. Now evenly distribute into small glass bowls. Refrigerate for 2 hours or overnight until firm.
Add the cold water and gelatin sheets in a medium-size bowl. Soak for 10 minutes. If using granulated gelatin, dissolve the gelatin in ¼ cup of cold water and soak for 5 minutes.
Blend 2 ½ cups diced mango and sugar until smooth.
Cook the mango puree for 4-5 minutes, or until syrupy.
Add gelatin sheet (or softened gelatin powder) and mix well. Let the mixture cool.
Spoon mango mixture over the panna cotta. Refrigerate for 2 hours until firm.
NB: Mangoes promote digestion, healthy gut, eye health and boost immunity.
Also read: Nanaimo