Raspberry and Mango Panna Cotta

Ingredients

• 500 ml Heavy cream (At room temperature)
• 80 g White sugar (Divided: 80 g for the panna cotta, 50 g for the mango coulis, 40 g for the raspberry coulis)
• 1 Madagascar vanilla bean (Scrape the seeds)
• 6 sheets Sheet gelatin (3 sheets for the panna cotta, 2 sheets for the mango coulis, 2 sheets for the raspberry coulis)
• 1.5 Mango (About 450 g of flesh, peeled and diced)
• 250 g Fresh raspberries (Possibly frozen, thawed beforehand)
• 200 ml Cold water (To soak the gelatin)

Instructions

1. Vanilla infusion

   Split the vanilla bean in half, scrape the seeds and place them in a saucepan with the heavy cream. Bring to a boil, remove from heat and let steep for 30 minutes.

   Time: PT5M

   Temperature: 100°C

2. Soak the gelatin (panna cotta)

   Place 3 sheets of gelatin in a bowl of cold water for 5 minutes until softened.

   Time: PT5M

3. Sweeten and warm the cream

   Remove the vanilla bean, add 80 g of sugar to the infused cream and gently heat (without bringing to a boil) until the sugar dissolves.

   Time: PT5M

   Temperature: 80°C

4. Incorporate the gelatin

   Squeeze the gelatin, add it to the hot cream and stir until fully dissolved. Then add 200 ml of cold cream to speed up cooling.

   Time: PT5M

5. Strain and distribute

   Pass the mixture through a fine sieve to remove any vanilla residue, then pour into the glasses or silicone mold. Place in the freezer for 30 minutes to let the panna cotta start to set.

   Time: PT5M

6. Prepare the mango coulis

   Soak 2 sheets of gelatin in cold water for 5 minutes. Meanwhile, peel and dice the mango, place it in a saucepan with 50 g of sugar and gently heat until the sugar melts. Blend the cooked mango, add the squeezed gelatin and mix well. Let cool to room temperature.

   Time: PT15M

   Temperature: 80°C

7. Apply the mango coulis

   Transfer the mango coulis to a piping bag and pipe it onto the partially set panna cotta. Return to the freezer for 30 minutes to let the coulis solidify.

   Time: PT5M

8. Prepare the raspberry coulis

   Soak 2 sheets of gelatin in cold water for 5 minutes. In a saucepan, heat the raspberries with 40 g of sugar until the sugar melts. Blend, strain through a sieve to remove the seeds, add the squeezed gelatin and mix well. Let return to room temperature.

   Time: PT15M

   Temperature: 80°C

9. Pour the raspberry coulis and refrigerate

   Pipe the raspberry coulis over the mango coulis using a piping bag. Place the glasses in the refrigerator for 1 hour so the coulis sets and the panna cotta relaxes slightly.

   Time: PT5M

10. Unmold and serve

    Remove the glasses from the refrigerator, let rest for 5 minutes at room temperature, then enjoy. They keep up to the next day refrigerated.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

5 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g