Mango Panna Cotta Raspberry (Print)
Silky mango goodness and punchy raspberry sauce come together in a vibrant dessert that’s light and fresh at the same time.
# Ingredients:
→ Panna Cotta
01 -
Some slivered almonds to toss on top (you don't have to use them)
02 -
A dash of vanilla extract, about 2.5 ml
03 -
120 g plain Greek yogurt (pick the low-fat kind)
04 -
Two juicy mangos, peeled, pits out, chopped up—keep them divided
05 -
67 g white sugar
06 -
7 g powdered gelatin (make sure it's plain)
07 -
340 ml canned evaporated milk
→ Raspberry Sauce
08 -
5 ml grated zest from an orange
09 -
240 ml squeezed fresh orange juice
10 -
15 g sugar
11 -
170 g fresh raspberries (grab a few extra if you wanna decorate)
# Steps:
01 -
Circle each panna cotta with that tangy raspberry sauce, sprinkle extra raspberries and almonds if you like, then pop them onto dessert plates after loosening with a tiny knife.
02 -
Drop raspberries, orange juice, sugar, and orange peel into your blender. Blast it until smooth. Pour through a mesh strainer to get rid of seeds. You should get about 180 ml. Set aside.
03 -
Scoop the mango you set aside and the creamy mango blend into the greased ramekins, spreading them out evenly. Chill in the fridge for at least three hours or let them hang out overnight to firm up.
04 -
Hold back 180 ml of the diced mango for later. Blend what’s left with the Greek yogurt, vanilla, and the cooled milk mix. Keep it going until there aren’t any lumps.
05 -
Stir in the sugar and gently heat up to a simmer—don’t walk away! Once it’s bubbling lightly, take it off the stove. Let it rest for about 10 minutes to cool off.
06 -
Pour your evaporated milk into a saucepan. Scatter the gelatin right on top, let it sit for about 5 minutes so it can soak up the liquid.
07 -
Stick six oven-proof ramekins (240 ml size) on a rimmed baking sheet, then spray a little cooking oil inside each one.
# Notes:
01 -
Don’t let any bits of gelatin hang around—make sure it’s all melted in before blending for the smoothest results.