Creamy Mango Panna Cotta by Everyday Gourmet
For an easy and delicious dessert, try this Mango Panna Cotta as seen on Everyday Gourmet with Justine Schofield! This delightful treat can be made ahead, making it perfect for any occasion. The secret to its smooth and velvety texture lies in using Bulla Thickened cream. And with the addition of juicy mango, it’s like a taste of the tropics!
Ingredients
300ml Bulla Thickened Cream
110ml full cream milk
110g caster sugar
1 tsp vanilla bean paste
340g frozen mango chunks, defrosted and pureed
1½ titanium grade gelatine sheets (or 2½ gold strength), bloomed in ice water
Zest of 1 lime
¼ cup toasted macadamias, chopped
2 sprigs of mint, small leaves to garnish
Bulla Double Cream, to serve
Cooking Directions
- In a large saucepan on medium heat, pour in the Bulla Thickened Cream, milk, caster sugar and vanilla.
- Add in the mango puree and whisk for 3-5 minutes or until simmering. Remove from heat.
- Stir in the bloomed gelatine and mix until it’s dissolved. Strain panna cotta into a jug and add in lime zest.
- Pour panna cotta evenly into 6 glasses and set in the fridge overnight.
- Top with a dollop of Bulla Double Cream, chopped macadamias, lime zest and mint.
Ingredients
300ml Bulla Thickened Cream
110ml full cream milk
110g caster sugar
1 tsp vanilla bean paste
340g frozen mango chunks, defrosted and pureed
1½ titanium grade gelatine sheets (or 2½ gold strength), bloomed in ice water
Zest of 1 lime
¼ cup toasted macadamias, chopped
2 sprigs of mint, small leaves to garnish
Bulla Double Cream, to serve