Here's the perfect surprise for Mother's Day! Not only is panna cotta irresistibly delicious, it's also very easy to make. The mango and vanilla pairing is both sweet and tart, just what a good dessert should be!
Ingredients for the mango layer
- 550 g mango cube
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 packet of gelatine
- 2 dl water
Ingredients for the vanilla layer
- 3 dl cream
- 1 dl milk
- 1 vanilla pod
- 3 tbsp granulated sugar
- 1 packet of gelatine
How to make the mango and vanilla panna cotta
Mix the gelatine powder with 1 dl of cold water in a small saucepan and allow to swell slightly. A mango cubes blend with 1 dl water, sugar and lemon juice and strain into a pot through a sieve. Heat, add the gelatine and stir until completely dissolved.
Place the cups diagonally in either a muffin pan or an egg carton and spread the mango base. Place in the fridge for a few hours until set.
For the vanilla layer, put the gelatine in a small bowl, but this time mix it with milk and wait until it swells. Cut the vanilla pod in half, scrape out the seeds with a small tip and add it and the pod to the cream with the sugar. Bring to the boil, remove the vanilla pods (Tip: wash the cream off the vanilla pods with cold water and dry them with a paper towel. Place in a tightly sealed container with sugar and in 4 days you will have your own vanilla sugar. It is advisable to collect several bars.) Stir in the gelatine until it dissolves. Let it cool to lukewarm, stirring occasionally. Place the glasses back on their bases and pour the vanilla layer over the mango layer. Place in the fridge and it will set completely in a few hours.
Serve with fresh fruit, mint leaves and DEBIC whipped cream.
Enjoy your meal!
