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Mango Panna Cotta Recipe

This panna cotta mango is the perfect summer dessert. It's cold and refreshing, you can make it a head of time, and the most important, it's delicious! ►Full written recipe: https://www.thecookingfoodie.com/reci... ► Equipment I used in this video: https://www.amazon.com/shop/thecookin... ►FOLLOW ME: Instagram:   / thecookingfoodie   Facebook:   / thecookingfoodie   Website: https://www.thecookingfoodie.com/ Makes 4 large glasses or 6 medium size glasses Ingredients: For the vanilla panna cotta: 6g Gelatin powder 30ml Water/milk 1 cup (240ml) Milk 1 cup (240ml) Heavy cream 50g Sugar 1 teaspoon Vanilla bean paste For the mango panna cotta: 4 Mangos, large (about 650-700g mango puree) 5g Gelatin powder 25ml Water/milk Directions: 1. Make vanilla panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes. 2. In a medium saucepan, heat the heavy cream, milk, and sugar over medium-low heat, until sugar has dissolved, (Do not boil). Remove from heat, add vanilla bean paste and stir. Stir in gelatin and immediately whisk until smooth and dissolved. Pass through a sieve. 3. Set the glasses on an angle in a small container or a muffin tin. If the glasses slide, place a small towel underneath to help stabilize. Pour the mixture. Refrigerate for at least 4 hours. 4. Make mango panna cotta: in a small bowl whisk gelatin and water. Set aside for 10-15 minutes. 5. Dice the mango, place in a food processor and process until smooth. 6. Melt the gelatin for 15 seconds in the microwave. Then, take 1 tablespoon of the mango puree, add to melted gelatin and stir until combined. Pour back into the mango puree and mix well. 7. Pour the mango mixture into the glasses. 8. Cover and refrigerate for at least 3 hours. Notes: • If you prefer a less jelly-like result, add less gelatin to the mango puree