Mango Pannacotta

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A truly Pinterest-worthy dessert, set on a slant to achieve the appearance, a vibrant layer of lightly set mango jelly, creamy vanilla pannacotta, topped with chopped mango and a physalis.

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Using tumbler glasses helps achieve the striking appearance, however, you could just as easily, layer these up in a ramekin for similar results.

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Mango Pannacotta

(Makes 8, you will need 8 small tumbler glasses)

Ingredients:

  • 1 large mango, peeled and chopped
  • 200g sugar
  • 500ml double cream
  • 200ml milk
  • 8 gelatine leaves
  • 1 tsp vanilla bean paste
  • mango and physalis to decorate
  1. Begin by making the fruit jelly, reserve a small amount of the mango for decoration and place the rest in a blender and blitz.
  2. Place 4 gelatine sheets in a bowl of cold water and leave to soak. Place the blended mango, 200ml water and 50g sugar in a saucepan, over a low heat, stir until the sugar has dissolved.
  3. Squeeze out the gelatine and put into the saucepan, take off the heat and whisk to dissolve.
  4. Arrange the glasses in a muffin tray at a slight angle and fill halfway with the jelly, leave to set in the fridge for two hours.
  5. Once the jelly is set, make the pannacotta. Heat the cream, milk, remaining sugar and vanilla paste over a low heat.
  6. Place the remaining four gelatine leaves in a bowl of cold water to soak, once the sugar has dissolved, take off the heat and stir in the squeezed out gelatine leaves.
  7. Pour into a jug and leave to cool slightly, once cool, pour on top of the mango jelly and leave to set for a further two hours.
  8. Arrange the mango and physalis on top and keep refrigerated until ready to eat.

 

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