Buzz
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2. Making Mango Panna Cotta
Mango panna cotta, with its naturally soft and velvety texture, combined with the rich aroma of milk and ripe mango, will be the top choice for the whole family on those summer days.
| Khẩu phần | Thời gian chuẩn bị | Thời gian thực hiện | Tổng thời gian |
| 2-3 người | 10 phút | 20 phút | 30 phút |
Prepare the Ingredients
Layer of Milk Cream Jelly
- 30 grams of sugar
- 7 grams of gelatin
- 200ml whipping cream
- 200ml unsweetened fresh milk
Layer of Mango Jelly
- 2 ripe mangoes
- 25 grams of sugar
- 2 grams of gelatin
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Procedure
How to Make Milk Cream Jelly
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- Combine whipping cream, sugar, and milk in a saucepan.
- Stir the mixture over medium heat until it warms up; then, turn off the heat (do not boil).
- Add the soaked gelatin to the saucepan. Stir until the gelatin is completely dissolved.
- Pour the mixture into half of the mold and place it in the refrigerator for about 2-3 hours.
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How to Make Mango Jelly
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- Peel and cut mango into small pieces, then blend with 50ml warm water.
- Add gelatin to the blended mango mixture. Stir well to completely dissolve the gelatin.
- Pour the mango jelly onto the surface of the previously set milk cream jelly.
- Place the mixture in the refrigerator until the jelly on the surface solidifies, completing the process.
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Finished Product
With Mytour's simple mango panna cotta recipe, you'll have a dessert that's rich in creamy milk flavor and fragrant with mango aroma. The mango panna cotta will taste even better if you enjoy it while it's still cold.
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3. How to make mango passion fruit panna cotta
In addition to the traditional recipe, you can also experiment with a layer of sweet and tangy mango passion fruit jelly, adding a delightful twist.
| Khẩu phần | Thời gian chuẩn bị | Thời gian thực hiên | Tổng thời gian |
| 2-3 người | 10 phút | 25 phút | 35 phút |
Prepare the Ingredients
Mango Passion Fruit Jelly Layer
- 30 grams sugar
- 8 grams gelatin
- 100ml unsweetened fresh milk
- 200ml whipping cream
Mango + Pomegranate Jelly Layer
- 3 grams gelatin
- 25 grams sugar
- 3 ripe mangoes
Passion Fruit Mousse Layer
- 30 grams sugar
- 4 grams gelatin
- 150ml whipping cream
- 50ml warm water
- Pulp of 2 passion fruits
Passion Fruit Mirror Mousse Layer
- 40 grams sugar
- 4 grams gelatin
- 50ml warm water
- Pulp of 2 passion fruits
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Implementation Steps
Milk Cream Jelly Layer
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- Combine whipping cream, sugar, and milk in a pot.
- Stir the mixture well over medium heat until it warms up, then turn off the heat (do not boil).
- Add the soaked gelatin to the pot. Stir until the gelatin is completely dissolved.
- Pour the mixture into 1/3 of the mold and place it in the refrigerator for about 2-3 hours.
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Mango + Pomegranate Jelly Layer
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- Peel and dice the mango, then blend it with 50ml warm water (2 mangoes).
- Separately, cut the remaining mango into pomegranate-like seeds and set aside in a small bowl (1 mango).
- Add the blended mango to a pot along with sugar. Warm the mixture and then turn off the heat.
- Add the soaked gelatin to the blended mango mixture. Stir well until the gelatin is completely dissolved.
- Place the mango seeds on the surface of the previously prepared milk cream jelly.
- Pour the mango jelly onto the surface of the mango seeds and the milk cream jelly.
- Place the mixture in the fridge until the jelly on the surface sets.
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Passion Fruit Mousse Layer
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- Strain the passion fruit pulp through a sieve to remove the seeds. Add 50ml warm water and sugar, then stir well.
- Warm the mixture and then turn off the heat. Add the soaked gelatin and stir well to dissolve completely.
- Use an egg beater to whip the fresh cream until fluffy.
- Combine fresh cream with the cooled passion fruit mixture. Mix well with a spatula.
- Continue pouring the mixture onto the surface of the mango jelly. Place the mold in the fridge.
Passion Fruit Mirror Mousse Layer
- Soak gelatin in clean water for about 5 minutes to evenly bloom.
- In a pot, combine passion fruit pulp with warm water and sugar. Warm the mixture and then turn off the heat.
- Add gelatin to the pot. Stir well until the gelatin is completely dissolved.
- Pour the mixture on the topmost layer. Place in the fridge to set the mirror layer.
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Finished Product
Mango Passion Fruit Panna Cotta with alternating layers of white and yellow, visually appealing and refreshingly sweet and tangy, perfect for effective cooling in the summer. This dish is also a favorite among kids, especially during the hot season.
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Mango Panna Cotta is delicious, refreshing, and nutritionally rich. With a balanced sweetness, the aroma of mango, and a subtle tropical fruit acidity, it suits most family members, especially the little ones. Mytour wishes you successful cooking with this mango panna cotta.
