Kuchnia

eksperymenty kulinarne

Vanilla Pannacotta with Mango Mousse

All you need is

For Pannacotta

Heavy cream-500 ml
Granulated sugar-5 tbsp
Vanilla extract-1 tsp
Gelatin powder-2 tsp
Cold water-6 tbsp

For Middle mango layer

Mango-1 ( cut into small pieces )
Mango puree-1 cup
Sugar-2 tbsp ( Add only if using unsweetened mango puree )
Gelatin-2 tsp
Cold water-6 tbsp

For mango mousse

Mango puree-1 cup
Sugar-5 tbsp ( use only if using unsweetened mango puree )
Whipped cream-2 cups
Gelatin-2 tsp
Cold water-6 tbsp

Method of preparation

For Pannacotta

Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
Heat sugar and cream until sugar is melted
Do not over heat the mixture
Remove from heat and mix vanilla extract
Pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
Let the mixture cool for 2-3 minutes
Pour in the desired glasses till 1 rd and refrigerate the glasses for 5-6 hours

Middle mango layer

Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
Add sugar in mango puree and heat till sugar is dissolved ( if using sweetened puree, just heat the puree a little bit )
Remove from heat and pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
Let the mixture cool for 2-3 minutes
Pour on top of the pannacotta to next 1 rd of the glass and refrigerate for 5-6 hours
Cool for 5-6 hours

Mango mousse

Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
Heat mango puree and sugar till sugar is dissolved ( if using sweetened puree, just heat the puree a little bit )
Pour over gelatin and stir until gelatin is dissolved in mixture
Fold in the whipped cream
Pour the mixture in a piping bag and fill the glasses till top
Cool for 5-6 hours