Vanilla Pannacotta with Mango Mousse

• Gluten free

• Produce

  • 1 Mango -1
  • 2 cup Mango puree

• Baking & Spices

  • 5 tbsp Granulated sugar
  • 2 Sugar
  • 1 tsp Vanilla extract
  • 2 cups Whipped cream

• Dairy

  • 500 ml Heavy cream

• Desserts

  • 6 powder tsp Gelatin

• Liquids

  • 18 tbsp Water

Found on whiskaffair.com

Description

Ingredients

• For Pannacotta
• Heavy cream - 500 ml
• Granulated sugar - 5 tbsp
• Vanilla extract - 1 tsp
• Gelatin powder - 2 tsp
• Cold water - 6 tbsp
• For Middle mango layer
• Mango -1 ( cut into small pieces )
• Mango puree - 1 cup
• Sugar - 2 tbsp ( Add only if using unsweetened mango puree )
• Gelatin - 2 tsp
• Cold water - 6 tbsp
• For mango mousse
• Mango puree - 1 cup
• Sugar - 5 tbsp (  use only if using unsweetened mango puree )
• Whipped cream - 2 cups
• Gelatin - 2 tsp
• Cold water - 6 tbsp

Directions

• For Pannacotta
• Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
• Heat sugar and cream until sugar is melted
• Do not over heat the mixture
• Remove from heat and mix vanilla extract
• Pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
• Let the mixture cool for 2-3 minutes
• Pour in the desired glasses till ⅓ rd and refrigerate the glasses for 5-6 hours
• Middle Mango layer
• Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
• Add sugar in mango puree and heat till sugar is dissolved ( if using sweetened puree, just heat the puree a little bit )
• Remove from heat and pour the mixture over the gelatin and stir until gelatin is dissolved in the mixture
• Let the mixture cool for 2-3 minutes
• Stir in the mango pieces
• Pour on top of the pannacotta to next ⅓ rd of the glass and refrigerate for 5-6 hours
• Cool for 5-6 hours
• Mango mousse
• Sprinkle the gelatin over cold water in a bowl and let it rest for 5 minutes
• Heat mango puree and sugar till sugar is dissolved  ( if using sweetened puree, just heat the puree a little bit )
• Pour over gelatin and stir until gelatin is dissolved in mixture
• Fold in the whipped cream
• Pour the mixture in a piping bag and fill the glasses till top
• Cool for 5-6 hours