Mango Panna Cotta

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INGREDIENTS FOR 4 SERVINGS:
80g granulated sugar
¼ tsp agar agar powder (1g)
100g dairy-free yogurt
220g soy milk
200g dairy-free cream
½ tsp vanilla extract (optional)
4 strips lemon zest (3g)

For the mango sauce:
100g mango pulp
30g water

STEPS
– Mix half of the sugar with the agar and the other half with the yogurt.
– Grease 4 pudding basins with a clear oil.
– In a saucepan, mix the milk, the cream, the sugar/agar mixture, the vanilla, the lemon zest, and bring to the boil. Simmer for 3 mins while stirring, so that the agar hydrates properly, and then, turn off the heat.
– Add yogurt/sugar mixture into the pan and stir well.
Immediately strain the mixture through a fine sieve directly into the pudding moulds, place the moulds into the fridge to set for a minimum of 3 hours, or even better, 6 hours.
– Once ready, mix mango pulp with water, unmould the panna cotta onto a dish, and serve together with the fruit pure.

SUBSTITUTIONS and TIPS
– Mango pulp is a cheap and delicious option available pretty much anywhere in the world, and it is generally sold by indian food stores. However, this panna cotta can also be served with fruit coulis, chocolate sauce, custard, or simply with some fresh fruit mixed with sugar and left to macerate for 20 minutes, as we did with our cheesecake recipe. Make sure to use simple flavours here, as the hero must remain the panna cotta.

Cooking Equipment US:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Spatulas Set:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

Cooking Equipment UK:
Chopping boards:
Wok Pan:
Frying Pan:
Santoku Knife:
Chef’s Knife:
Utility Knife:
Microplane Zester:
NutriBullet:
Vitamix:
Silicone Spatula Small:
Silicone Spatula Large:
Silicone Deep Spoon Small:
Silicone Deep Spoon Large:
Kitchen Scale 1:
Kitchen Scale 2:
Precision Scale:

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