Mango Panna Cotta
1 lb cubed Mangoes ( frozen or fresh)
1/2 cup sugar
1/4 cup water
1 pk gelatin (8g)
2 cups heavy cream
1 cup milk
1/2 cup sugar
1 tsp vanilla extract
1 tbsp Gelatin (10g)
1/4 cup water
In a small bowl combine 1/4 cup of water and gelatin and set it aside to bloom.
In a medium sauce pan over medium high heat simmer mangoes and sugar until mangoes are soft enough to mash with a fork.
If using fresh mangoes add a little bit of water to the sauce pan.
With a blender puree the mangoes.
Run the puree through a sieve .
Add gelatin into the hot mango puree and whisk it until gelatin is fully dissolved.
Pour the mixture into cups or molds whatever you have and let it set in the fridge for 2-3 hrs.
In a small bowl combine 1/4 cup of water and gelatin and set it aside to bloom.
In a medium sauce pan combine heavy cream, milk, sugar, vanilla extract and bring it to a boil.(Do not boil)
Mix in the gelatin into the white mixture and whisk it until gelatin is fully dissolved.
Let it cool down to a room temperature before pouring into the cups/molds.
Let is set in the fridge for another 2-3 hrs.
Garnish with cubed mangoes (OPTIONAL)
