For Mango Layer:
3-4 mangoes, peeled and chopped
1 tbsp gelatine
For Cream Layer:
2 cups cream
1/4 cup caster sugar
1 vanilla bean, split lengthways
1 tbsp gelatine
- Lightly oil 8 x 1/2 cup capacity moulds. Place mango flesh in a food processor and purée until smooth.
- Place 1/3 cup water into a small bowl. Sprinkle gelatine over and stand for a couple of minutes to soften. Microwave for 1 minute then whisk with a fork until gelatine has dissolved. Cool to room temperature, then process with mango purée.
- Divide evenly between the moulds. Refrigerate for 1 hour or until set.
- To make cream layer, combine cream, sugar, and vanilla bean in a small saucepan. Stir over medium heat to dissolve sugar. Bring almost to boiling point, then remove from heat and leave to cool until just warm. Discard vanilla bean. Dissolve gelatine in 1/3 cup water, as directed above (no.2). Cool until just warm, then stir into cream mixture. Pour over mango jelly and refrigerate for 2 hours or until set.
- You can turn Panna cotta out onto serving plates if you want, or you can eat straight away. If it’s difficult to release, dip briefly in hot water then try again.
Note: It’s important when using gelatine that the temperature of the dissolved gelatine and the mixture it’s going into are the same, otherwise lumps may form. The vanilla bean can be washed, dried and reused.
Enjoy it. It’s so refreshing in this hot summer weather! This panna cotta recipe is the best one in my opinion as it’s not so sweet and it’s very light, it’s not going to make you feel fat at all…hehehee….:)