Mango Pana Cotta

Pana Cotta:

  • Milk 1/2 cup
  • Cream 200 ml
  • Sugar 1/4 cup
  • Hot water 1/4 cup
  • Gelatin 1 tbs heaped
  • Vanilla extract

Heat the milk, cream, sugar and vanilla in a pan om medium heat till it simmers. Do not let it boil! Turn off heat and let it cool for 10 minutes. Meanwhile mix water with gelatin. Add it to the cream mixture and mix properly with a whisk. Pour into glasses filling 3/4th of the glass and chill for 2 hours till set.

Mango gelee:

  • Mangoes 2
  • Gelatin 1 tsp
  • Sugar 2 tbs
  • Hot water 1 tbs

Take two mangoes, peel them and make pulp in the food processor along with sugar till smooth. Take hot water and mix in the gelatin properly. Add the gelatin to the mango pulp and mix properly. Pour the mango gelee on top of the glasses after the pana cotta is set. Let it set in the fridge for further two more hours then serve!

To make coconut pana cotta just replace the milk with coconut milk and the vanilla extract with coconut essence and give yourself a hawaiian tropical treat! 😆


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