Mango Panna Cotta Delight

INGREDIENT:

For the Mango Puree:

2 ripe mangoes, peeled and diced 

1 tablespoon sugar (adjust to taste) 

1 tablespoon fresh lemon juice

For the Panna Cotta:

2 cups heavy whipping cream 

1/2 cup granulated sugar 

1 teaspoon powdered gelatin 

2 tablespoons cold water

1 teaspoon vanilla extract

For the Mango Jelly Layer:

1 cup mango puree

1/2 cup water

1/2 cup granulated sugar 

2 teaspoons powdered gelatin 

2 tablespoons cold water

For the Whipped Cream Topping:

1 cup heavy whipping cream 

2 tablespoons granulated sugar 

1/2 teaspoon vanilla extract.

METHOD:

First, prepare the mango puree. In a blender or food processor, blend the diced mangoes, sugar, and lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove any fibers or lumps. Set aside.

To make the panna cotta, in a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.

In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Stir in the vanilla extract.

Divide the mango puree among 6-8 ramekins or molds, filling each about 1/3 full. Chill in the refrigerator for 10-15 minutes to set the mango layer slightly.

Pour the panna cotta mixture evenly over the mango layer in each ramekin or mold. Chill in the refrigerator for at least 4 hours, or preferably overnight, until the panna cotta is set.

For the mango jelly layer, in a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.

In a small saucepan, heat the mango puree, water, and sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bloomed gelatin, stirring until completely diss.

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