Vanilla Panna Cotta With Mango Sauce

Panna Cotta is an elegant Italian dessert which is beautiful, silky, delicious, with a mild, creamy texture has a very smooth mouth feel. The addition bourbon vanilla gives the dessert an excellent flavor, adding a rich and aromatic note and a vibrant, tropical mango sauce highlights a sweet, tangy flavor, making a perfect combination with pannacotta!
Ingredients
Base:
Cream 20% - 250ml
Milk - 120ml
Sugar - 35g
Bourbon sugar - 5g
Gelatin - 6g
Milk(for gelatin) - 30ml
Mango confiture:
Mango flesh - 150g
Water - 50ml
Sugar - 30g
Corn starch - 2g
Water(for corn starch) - 15ml
Additionally:
Cubes fresh mango - 20g
Pistachio - 5g
Weight
Pannacotta ~420-430g
Mango sauce ~ 200g
Instruction
Panna cotta base:
1. Start cooking the panna cotta by preparing the gelling agent. Put 6g gelatin in a bowl and pour 30ml milk over the gelatin. The gelatin will bloom in a few minutes.
2. In a medium saucepan combine: 250ml cream 20% fat, 120ml milk, 35g sugar and 5g vanilla bourbon sugar.
3. Place the saucepan on the stove over medium heat. Heat the mixture up to dissolve the sugar, stirring it thoroughly to prevent any lumps. Remove it from the heat when steam rises, but before it boils, as the cream might separate.
4. Scrape out the bloomed gelatin into the hot cream mixture, then mix it well until all crystals of gelatine have melted.
5. Strain the cream mixture in a ramekin through the sieve to ensure a smooth texture( this step isnt necessarily, but I do).
6. Refrigarate the panna cotta for about 5-8 hours.
Mango confiture:
1.Take one mango, peel it off. Slice it along each side of the seed to separate the flesh. Dice mango flesh into small cubes.
2. Transfer 150g dicing mango to a saucepan, add 30g sugar and 50ml water( water for thinner/desired consistency)
3. Prepare corn starch slurry. Mix 2g corn starch with 15ml cold water in another bowl. Stir lightly and set aside.
4.Set the saucepan over the medium heat and bring it to boil, stirring constantly. Once it boils, lower the heat and add the corn starch slurry. Keep stirring until it thickens, it takes about 2-4 minutes.
5. Transfer the sauce to a bowl and blend it until smooth consistency with a blender.
6. Cover with the cling film and refrigerate the sauce (or at least let it cool to room temperature)
To get out the panna cotta of the ramekin:
1. Run a thin knife around the edge of the dessert. It helps loosen the panna cotta from the sides of the bowl.
2. Fill another bigger bowl with hot water and dip the panna cotta bowl into hot water for ~5-10 seconds
3. Cover the bowl with a serving plate, flip both together. Lift the bowl away gently.
Serve with mango sauce and pistachios.
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Thank you for watching and wish you luck!

[@me.cooking.adventures]

Nice video and recipe, looks delicious and well prepared, thanks for sharing ❤❤

[@curlyhere]

Thanks a lot! I'm glad you liked the video and the recipe😊
Happy cooking!