Vanilla Mango and Blueberry Panna cotta | How to make Vanilla Mango and Blueberry Panna cotta

By Afroz Shaikh  |  10th Jun 2016  |  
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  • Vanilla Mango and Blueberry Panna cotta, How to make Vanilla Mango and Blueberry Panna cotta
Vanilla Mango and Blueberry Panna cottaby Afroz Shaikh
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

17

0





About Vanilla Mango and Blueberry Panna cotta

Panacotta is an italian dessert made from cream and gelatin, you add any flavor to it.

Vanilla Mango and Blueberry Panna cotta is delicious and authentic dish. Vanilla Mango and Blueberry Panna cotta by Afroz Shaikh is a great option when you want something interesting to eat at home. Restaurant style Vanilla Mango and Blueberry Panna cotta is liked by most people . The preparation time of this recipe is 30 minutes and it takes 30 minutes to cook it properly. Vanilla Mango and Blueberry Panna cotta is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vanilla Mango and Blueberry Panna cotta. Vanilla Mango and Blueberry Panna cotta is an amazing dish which is perfectly appropriate for any occasion. Vanilla Mango and Blueberry Panna cotta is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vanilla Mango and Blueberry Panna cotta at your home.

Vanilla Mango and Blueberry Panna cotta

Ingredients to make Vanilla Mango and Blueberry Panna cotta

  • 4 cups heavy cream
  • 1/2 cup Sugar
  • 2 teaspoons of vanilla essence
  • 2 packets powdered gelatin
  • 100 ml cold water
  • For blueberry sauce :
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter
  • For Garnish: 1/2 cup chopped Mango
  • 1/4 cup blueberry
  • Blueberry sauce
  • For blueberry sauce: 2/3 cup Blueberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon butter

How to make Vanilla Mango and Blueberry Panna cotta

  1. To make the blueberry sauce: Mix all ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; add butter and gently simmer for 10 mins or until sauce thickens.
  2. Sprinkle one packet of gelatin over 50 ml cold water in a bowl and let stand 5 mins. Heat the 100 ml heavy cream & 1/4 cup sugar in a pan. Once the sugar is dissolved, remove from heat and mix vanilla essence.
  3. Pour gelatin in the very warm Panacotta mixture and stir until the gelatin is completely dissolved.
  4. Lightly grease the bundt cake mould and on base put chopped mangoes and pour of vanilla panacotta mix & keep in fridge for 2 hours to set.
  5. Again sprinkle another packet of gelatin over 50 ml cold water in a bowl and let stand 5 minutes.
  6. After 2 hours when the vanilla panacotta is set, we will repeat the process, Heat the 100 ml heavy cream and 1/4 cup sugar in a pan. Once the sugar is dissolved, remove from heat & mix vanilla essence.
  7. When second half batch of vanilla Panna cotta is cooled, add blueberry sauce & mix well. Keep little blueberry sauce aside for serving.
  8. Carefully pour the blueberry Panacotta mix over the Vanilla Panacotta and again place the mould again in the fridge to set at least for 2-3 hours.
  9. To de mould the Panacotta, place the mould in warm water for 2 mins and then invert it.

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