Gluten Free Dessert Panna Cotta Recipe
This Mango Panna Cotta is creamy, rich, and smooth with a stunning color! It’s a quick and easy classic Italian dessert recipe that’s great to make ahead. The best panna cotta recipe I’ve ever made!
Servings: 6
Ingredients
Mango Layer
- 2 cups cubed fresh mango
- 1 cup mango juice
- 1 envelope unflavored gelatin powder
Panna Cotta Layer
- 1 1/2 cups milk whole milk preferred
- 1/3 cup sugar
- 1/8 teaspoon salt
- 3 envelopes unflavored gelatin powder
- 1 1/2 cups heavy cream
- 1/4 tsp vanilla extract
Instructions
- Make mango puree using a blender or food processor.
- In a small bowl, add mango juice and sprinkle 1 envelop gelatin on top. Wait for a few minutes until gelatin softens and then mix with a spoon.
- Mix the mango puree with the mango gelatin mixture.
- Set wine glasses on an angle in a muffin tin. Pour the mixture into glasses to about 1/2 inch below the rim.
- Chill in fridge for at least 2 hours to set.
- In the meantime, in a small saucepan, add milk and 3 envelopes of gelatin and wait for 5-10 minutes. (don't place it over the heat yet.)
- Whisk the mixture together, and place the saucepan over medium-low heat.
- Add sugar and salt to the saucepan. Mix until the sugar is completly dissolved.
- Remove saucepan from heat and stir in heavy cream and vanilla.
- Let it cool down to room temperature. Add the mixture to glasses on top of the mango layer. Chill for another 2 hours or until set.