Gluten Free Mango Panna Cotta
This super easy, elegant dessert is incredibly delicate with a burst of bright mango jelly for a perfect spring and summer treat
Servings: 6 people
Calories: 350kcal
Equipment
- Six coupe glasses or ramekins
- Medium saucepan
- Candy thermometer
Ingredients
For the panna cotta:
- 2 tsp dry flavorless powdered gelatin
- 3 Tbsp cold water
- 1 Cup heavy cream
- 1/2 Cup sweetened mango puree/juice (thick)
- 1/3 Cup sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 3/4 Cup buttermilk
For the mango jelly:
- 2 1/2 tsp dry flavorless powdered gelatin
- 1/4 Cup cold water
- 300 grams sweetened mango puree/juice/nectar (thick)
Instructions
- First, set all of your cups/ramekins out on the counter so you're ready to pour in the panna cotta mixture (and make sure you have enough room in your fridge for all of them!).
- Then, make the panna cotta! Put the 3 Tbsp of cold water into a shallow, wide bowl and sprinkle the gelatin over the water so that all of the powder gets some liquid/can hydrate. Let sit on the counter away from the stove for 5-10 minutes to bloom/hydrate.
- Separately, start warming your cream, mango juice, and sugar in a small-medium saucepan over med-low heat – stirring constantly so that the mixture does not boil or burn. Using a candy thermometer attached to the pan, heat the mixture until it reaches 170° F then turn off the heat, remove the thermometer, and stir in the bloomed gelatin (make sure you scrape all of it into the cream mixture!), salt, and vanilla until fully combined. Finally, add in the buttermilk and stir until smooth. If you're worried about lumps, strain liquid through a sieve. Then pour the mixture evenly into your six receptacles, leaving enough room on top for a layer of mango jelly.
- Place six cups/bowls carefully in the fridge and let chill for at least 8 hours or just overnight (we made ours right before bed).
- After at least 7 of the 8 hours (or more), make the mango jelly to go on top (it will need to set for another 30min-1 hour in the fridge). Pour the 1/4 cup of cold water into a medium bowl and then sprinkle the dry powdered gelatin over the water so that all of it is soaked/can hydrate fully. Let gelatin "bloom" for 5-10 minutes (it will get very stiff/wrinkly looking and there should be no dry spots). Once the gelatin has bloomed, microwave the whole bowl for 30 seconds to a minute until gelatin is warm and liquid. Whisk until smooth, then whisk in your mango juice and pour even amounts of the mixture on top of your set panna cottas (should add about 1/4 of an inch on top of the panna cotta). Return your panna cottas + jelly to the fridge for another 30 minutes to an hour until the jelly has set.
- Once the panna cotta has set, it should be still a little jiggly but should stay in the cups if turned over. You can find instructions for turning your panna cotta out onto plates to serve, though we like to serve it still in the glasses, especially if you're using nice dessert cups/glasses! Plus, it's way faster if you need a fancy dessert served in a pinch!