A creamy Italian recipe, Mango Panna Cotta is made with unflavoured gelatin, whipping cream, sour cream and mango.

Time: 20 minutes

Ingredients:

  • 3/4 teaspoon gelatin
  • 1 1/2 cup whipped cream
  • 1 pinch salt
  • 1/2 cup sour cream
  • 1 tablespoon water
  • 1/2 cup sugar
  • 3/4 teaspoon vanilla extract
  • 1 diced ripe mangoes

Method:

  • Sprinkle the gelatin(unflavoured) over the cold water. Let it stand for five minutes.
  • In a pan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the
  • gelatin until thoroughly dissolved.
  • Cool for a few minutes. Put this sour cream in a medium bowl and whisk in the warm cream a little at a time
  • until smooth.
  • Taste for sweetness. It may need a little at a time until smooth. Taste for sweetness. It may need another
  • teaspoon of sugar.
  • Rinse 8 custard cups with cold water. Fill each one three quarters full with the cream. Chill 4 to 24 hours.
  • To serve, either unmould by packing the moulds in hot towels and then turning each out onto a dessert plate,
  • or serve in their containers. Serve with diced ripe mango.