Mango Panna Cotta 香芒奶凍

If you like mango pudding, then you might like this dessert with panna cotta for an extra smoothness and richness. What a way to beat summer heat!




Ingredients to make about ten 50 ml glasses:

Panna Cotta:
150g heavy cream
50g whole milk
33g sugar
⅓ tsp unflavored gelatin
¼ vanilla bean

Mango Mousse:
150g mango puree
120g heavy cream
1 tsp unflavored gelatin

First Layer: Panna Cotta
1)  Slice open the vanilla bean with a paring knife and scrape the seeds out. Put the seeds and the pod with heavy cream, whole milk, and sugar in a small pot. Bring to a boil. Remove from heat and let it steep for 15 minutes. Remove the pod. Rinse, dry, and store for another use.

2)  Sprinkle the gelatin into a small bowl with 2 tsp of water. Let it bloom for 5 minutes, then microwave briefly to dissolve the gelatin.
3)  Add to the warm milk and mix well. Pour into the glasses and refrigerate for at least 2 hours or until set.

Second Layer: Mango Mousse:
1) Sprinkle the gelatin into a small bowl with 2 tsp of water. Let it bloom for 5 minutes, then microwave briefly to dissolve the gelatin.
2) Beat cold heavy cream until soft peaks form.
3) Add mango puree and mix well.
4) Add melted gelatin and mix well.
5) Pour onto the set panna cotta layer and refrigerate until set. Serve cold.