Panna Cotta with Mango

Panna Cotta with Mango

Mango panna cotta is a very delicious Italian dessert, creamy and light because it is made with sour cream and yogurt. A refreshing summer dessert, it is also incredibly easy to make. The base for the panna cotta is made of sour cream, sugar, honey, yogurt and gelatin, which will help the sour cream to harden better. It is poured into small glasses, or decorative jars or muffin tins, and then topped with a delicious and irresistible mango sauce that is made by cooking and mixing mango, lemon juice and sugar. Simple, beautiful to look at and delicious, they are ideal as a dessert after a meal. Follow recipe.

Ingredients: simple, standing time: 4h, total time: 25 minutes, 4 serving

Mango topping:

Preparation:

Soak the gelatin in cold water for at least 10 minutes.
Pour the cream, sugar, and honey into a saucepan and whisk together. Heat over low heat until the cream
almost boils.
Turn off the heat, squeeze the gelatin sheets well, and add them to the cream. Stir quickly with a whisk, so the gelatin dissolves completely.
Transfer the mixture to a bowl and let it cool.
Add the yogurt and stir quickly with a spatula to combine it with the mixture.
Pour the cream and yogurt mixture into 4 dessert glasses and place them on a muffin pan, tilting them slightly so that the panna cotta sets diagonally.
Refrigerate the glasses for at least 2 hours.
Meanwhile, remove the peel and stone from the mango and cut it into cubes.
Place it in a saucepan and add the lemon juice and sugar. Cook over medium-low heat for about 10–15 minutes, or until the fruit is soft, stirring often so it doesn't stick to the bottom of the pan.
Let it cool for a few minutes, then blend with an immersion blender or by placing the fruit in a food processor.
Once the panna cotta is perfectly firm, pour the mango sauce into the glasses and put them back in the fridge for another 2 hours.
Serve the mango panna cotta garnished with mango slices and or a mint leaf.