Mango Panna Cotta: A Fresh and Light Dessert

Soak the gelatin sheets in cold water for about 5 minutes. If using powdered gelatin, sprinkle it over 2-3 tbsp of cold water and let it swell for a few minutes.

Make the Panna Cotta Mixture:

In a saucepan, heat the cream, milk, and sugar over medium heat. Stir until the sugar is completely dissolved, and the mixture is hot (but not boiling).

Remove the pan from the heat and add the vanilla extract.

Incorporate the Gelatin:

Squeeze out the soaked gelatin leaves and add them to the hot cream mixture. Stir well until the gelatin is completely dissolved.

If using powdered gelatin, simply stir it into the hot mixture until fully dissolved.

Set the Panna Cotta:

Let the panna cotta mixture cool slightly before pouring it into dessert glasses or molds.

Allow it to set in the refrigerator for at least 4 hours, preferably overnight.

Prepare the Mango Puree:

Peel the mangoes, remove the flesh from the pit, and place the mango pieces in a blender.

Add the lemon juice and sugar (if desired), and blend until smooth.

For an extra smooth texture, strain the puree through a fine sieve.

Assemble the Dessert:

Once the panna cotta has set, gently pour the mango puree over the top of each serving. Spread it evenly for a beautiful, vibrant look.

Serve:

Serve chilled and enjoy your elegant and refreshing Mango Panna Cotta!

Serving and Storage Tips: