Panna cotta with mango and white chocolate

Category: Confectionery
Kitchen: italian
Panna cotta with mango and white chocolate

Ingredients

Mango layer:
Mango puree 200 g
Powdered sugar 1 tbsp. l.
Gelatin 4 g
Creamy layer:
Cream 30-35% 170 g
White chocolate 30 g
Gelatin 4 g
Vanilla pinch
Powdered sugar 1 tbsp. l.
For serving:
Almond roasted nuts
Mint leaves

Cooking method

Panna cotta with mango and white chocolate
Soak gelatin (I have sheet) in cold will and let it swell. Warm the puree slightly, otherwise lumps may form when adding gelatin. My mango is not very sweet, so at this stage I added powdered sugar to the puree.
Panna cotta with mango and white chocolate
Set aside 2 tbsp. l. mashed potatoes in a separate container and heat well, dissolve squeezed gelatin in it. Add to the rest of the puree and mix well.
Panna cotta with mango and white chocolate
Distribute the puree into the tins and send them to the refrigerator until they solidify.
Panna cotta with mango and white chocolate
After making sure that the mango layer is frozen, prepare the creamy one. Soak gelatin in cold water. Set aside three tbsp in two containers. l. cream. Heat the remaining cream, add powdered sugar, mix. Heat 3 tbsp. l. cream and place in them chopped chocolate, stir until smooth. Combine with warmed cream and stir well.
Panna cotta with mango and white chocolate
Heat the second 3 tbsp. l. cream and dissolve the squeezed gelatin in them. Combine with the main cream and mix well.

Panna cotta with mango and white chocolate
Spread the cooled cream layer over the mango layer and send the dessert to the refrigerator for at least 3 hours.
Panna cotta with mango and white chocolate
Free the dessert from the molds (I wrapped them in a hot kitchen towel, which I heated in the microwave), serve with sprigs of mint and almond roasted nuts.

The dish is designed for

3

Cooking program:

Microwave. Fridge

Note

P. S At me, during the release of the dessert from the molds, the fruit layer separated very poorly, either you need to add more gelatin to it, or use silicone molds instead of metal ones. What do you think?

Panna cotta with mango and white chocolate

Panna cotta with mango and white chocolate

ALMOND GRILLAGE

Irina F
natapit, Natasha, in order to make the dessert easier to get out of the mold, you need to lay it with an acetate film and freeze the dessert)
Delicious!!!
natapit
Irina, thank you dear! The molds are small, it is probably best to freeze them in a silicone mold.
Irina F
Natasha, and it will freeze perfectly in these! Even if you do not lay it with an acetate film, just when removing from the molds, either warm up the sides with a hairdryer, or, as you did, with a hot towel, as it is convenient for anyone)
natapit
Irina, blew a hairdryer and the dessert dripped ... so better with a towel. Thank you.
Irina F
Natalia, well, a towel is also an option))))

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