vanilla, mango and passion fruit panna cotta - makes 2 glasses
1 cup mango puree + sugar (depends how sweet is your mango)
2 cups cream
3 passion fruits
1/2 vanilla bean
6 tbsp sugar (add more if neccessary)
2 gelatin sheets
- Soak 1 gelatin sheet in cold water.
- Slice vanilla bean lenghtwise and scrape the seeds.
- In a medium saucepan, heat 1 cup cream, vanilla and 3 tbsp sugar until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. Adjust the sweetness.
- Remove from the heat and stir in the softened gelatin until it is completely melted. Let cool to room temperature.
- Divide the cream into 2 glasses. If you want the effect just tilt the glasses, empty egg carton is the best to support the glasses.
- Place in the fridge until set.
- Once set carefully pour the mango puree (1/2 cup each) while the glass still in tilt position. Transfer it in the freezer very carefully. I did not add gelatin to the mango puree because I want a thick sauce everytime I scoop the panna cotta.
- Once the mango puree is frozen prepare the passion fruit panna cotta.
- Soak 1 gelatin sheet in cold water.
- In a medium saucepan add 1 cup cream and 3 tbsp sugar. Slice the 2 passion fruits and scoop all the pulp and add to the cream. Heat the cream, stirring occasionally to make sure the sugar dissolves completely. Adjust the sweetness.
- When it comes to the boil remove from the heat and allow to stand for 5 minutes. Strain the infused cream. Melt the softened gelatin in the microwave and pour over infused cream. Stir and let cool completely.
- Once completely cooled carefully pour the passion fruit panna cotta over the frozen mango puree. Place the panna cotta in the fridge to set.
- Before serving top with passion fruit pulp.
