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Vanilla Mango and Blueberry Panna cotta

Jun-10-2016
Afroz Shaikh
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Vanilla Mango and Blueberry Panna cotta RECIPE

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

Recipe Tags

  • Egg-free
  • Medium
  • Kitty Parties
  • Italian
  • Boiling
  • Chilling
  • Dessert

Ingredients Serving: 4

  1. 4 cups heavy cream
  2. 1/2 cup Sugar
  3. 2 teaspoons of vanilla essence
  4. 2 packets powdered gelatin
  5. 100 ml cold water
  6. For blueberry sauce :
  7. 1/2 cup water
  8. 1/4 cup sugar
  9. 2 tablespoons fresh lemon juice
  10. 1 tablespoon butter
  11. For Garnish: 1/2 cup chopped Mango
  12. 1/4 cup blueberry
  13. Blueberry sauce
  14. For blueberry sauce: 2/3 cup Blueberries
  15. 1/2 cup water
  16. 1/4 cup sugar
  17. 2 tablespoons fresh lemon juice
  18. 1 tablespoon butter

Instructions

  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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