Today, I've got a really tasty Mango-Raspberry Panna Cotta for you. 🥭🥭🥭
Picture this: creamy goodness with a tangy twist. It's like a flavor explosion in your mouth!
The mango and raspberry combo is a match made in heaven, and when you add a hint of vanilla, it's pure magic.
But wait, there's more! Crunchy chocolate granola adds a bold touch, and those fresh raspberries? They tie everything together perfectly.
Trust me, it's a dessert you won't forget.
So, whether you're impressing your friends or just treating yourself, let's dive in and enjoy 🌸
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Mango-Raspberry Panna Cotta
Glass size: 350ml
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Mango Layer
300g hot mango puree
2 sheets gelatin
1/2 lime juice
10g sugar
A pinch of salt
6-7 tablespoons chocolate granola
Soak the gelatin sheets in ice-cold water.
Heat the mango puree to about 80 degrees Celsius.
Mix in the lime juice.
Add the hydrated gelatin sheets.
Stir in the granulated sugar.
Add a pinch of salt.
You can also add a drop of yellow food coloring, this is optional.
Place the glasses at an angle in a bowl and fill them with the mango puree in equal proportions.
Try to fill them so that the fruit puree almost reaches the rim.
Place in the freezer for 30 minutes.
Remove from the freezer and sprinkle a thin layer of granola on top.
Press it slightly into the puree.
Return to the freezer for another 30 minutes.
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Vanilla Layer
230ml heavy cream
150ml milk
50g granulated sugar
2 sheets gelatin
Vanilla extract
A pinch of salt
In a saucepan, begin heating the heavy cream and milk.
Heat to 80 degrees Celsius.
Do not boil!
Add the granulated sugar, vanilla extract, hydrated gelatin, and a pinch of salt to the mixture.
Pour into a pitcher for easy pouring into the glasses.
Let it cool to room temperature, stirring occasionally.
Remove the glasses from the freezer and carefully pour onto the granola layer.
Try to pour so that this layer also reaches the rim of the glass. If necessary, adjust the glasses slightly.
Place in the freezer for 1 hour.
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Raspberry Layer
100g raspberry puree
10g sugar
100g heavy cream
1 sheet gelatin
Vanilla extract
A pinch of salt
Soak the gelatin sheet in ice-cold water.
Heat the heavy cream in the microwave.
Add the squeezed gelatin sheet, sugar, vanilla extract, and salt to the cream, mix well.
Stir in the cold raspberry puree.
Flip the glasses so that the mango layer is on top.
Pour the raspberry layer into the other side of the tilted glasses. Again, try to fill so that it reaches the rim of the glass.
Return to the freezer for 1 hour.
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Red Jelly Layer
200g water
20g sugar
1/2 lime juice
1 sheet gelatin
Boil the water.
Add the sugar, hydrated gelatin, juice of 1/2 lime, and a drop of red food coloring.
Cool to room temperature.
Remove the glasses from the freezer, you can now stand them upright.
Fill with fresh raspberry seeds and pour completely with room temperature jelly.
Chill in the fridge for 3-4 hours and decorate as desired. I think a little powdered sugar and a mini live flower head would look very nice. I used pansies, but if you have violets, those are also very elegant.
Once you've made it, let me know what you think, I love reading my followers' thoughts.
Enjoy your meal!