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.
Using tumbler glasses helps achieve the striking appearance, however, you could just as easily, layer these up in a ramekin for similar results.
(Makes 8, you will need 8 small tumbler glasses)
- 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
- Begin by making the fruit jelly, reserve a small amount of the mango for decoration and place the rest in a blender and blitz.
- 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.
- Squeeze out the gelatine and put into the saucepan, take off the heat and whisk to dissolve.
- 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.
- Once the jelly is set, make the pannacotta. Heat the cream, milk, remaining sugar and vanilla paste over a low heat.
- 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.
- 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.
- Arrange the mango and physalis on top and keep refrigerated until ready to eat.