Mango Panna Cotta

An original dessert with a big impact. If you also take care of a warm decoration, it will be talked about for a long time…

Details

  • Preparation Time: 80 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 pieces Mango, fresh

  • 1 piece Juice, lemon

  • 1 piece Vanilla, extract, natural

  • 150 g Sugar, white

  • 1 cup Yogurt, plain, from skimmed milk

  • 3 pieces Gelatin powder, unsweetened

  • 2 dl Sweet cream

  • 1 dl Yogurt, plain, from whole milk

Steps

  1. Soak the gelatin in a small amount of water (about 100 ml) for 10 minutes to let it swell. Thoroughly wash the lemon, dry it, grate the zest, and squeeze the juice.

  2. Peel the mangoes and cut the flesh away from the pit. Blend the flesh of two mangoes in a multipurpose blender into a smooth mixture. Cut the flesh of one mango into nice slices, which you save for decoration.

  3. Strain the blended mango mixture into a pot, place it on the stove, and slowly heat the liquid over low heat. Set aside the strained mixture. Split the vanilla pod lengthwise with a knife and scrape out the seeds with the tip of the knife. While stirring, add yogurt, sweet cream, 80 g of sugar, vanilla seeds, and a tablespoon of lemon juice to the pot and heat until the sugar is completely dissolved. Add the soaked gelatin and stir until it is completely dissolved. Be careful not to let the liquid boil! Pour the mixture into greased molds. Wait for the mixture to cool slightly, then place the molds in the refrigerator and let them chill for about an hour.

  4. Place a new pot on the stove, pour in 350 ml of water, add the remaining sugar and lemon zest, and stir until the sugar is completely dissolved.

  5. Cook the syrup over moderate heat for about 15 minutes, then pour it into a bowl, mix in 2 teaspoons of lemon juice and the liquid yogurt, and place it in the refrigerator for 15 minutes.

  6. When the panna cottas are ready, turn them out into deeper dessert plates and pour the yogurt sauce over them. Add a teaspoon of the reserved mango mixture to the sauce, decorate the panna cottas with mango slices, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 120.95 kcal
  • Fat: 0.21 g
    • Saturated Fat: 0.21 g
  • Carbohydrates: 25.05 g
    • Sugars: 24.42 g
  • Protein: 3.68 g
  • Fiber: 0.53 g

Advice

It is best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, soak the lemon in hot water for a few minutes and wipe it well to remove the wax, which contains toxins.