Mango Jelly Cake With Chocolate Panna Cotta | How to make Mango Jelly Cake With Chocolate Panna Cotta

How to make Mango Jelly Cake With Chocolate Panna Cotta

1. Grease a cake tin with removable base keep it aside.
2. Crush Graham Cracker nicely. It should be evenly crushed.
3. Mix butter in crushed crackers. Put this in cake tin and press it nicely.
4. Make an even base and keep it in fridge for 30 min (You can keep it outside works same).
5. Mix veg gel in cold milk. Stir it nicely until dissolves.
6. In a heavy bottom pan mix cream, condensed milk and sugar. Heat it and bring it to one boil.
7. Remove them from fire and add chopped chocolate to it.
8. Now add milk veg gel mix to it.
9. Heat it just till it bubbles (don't give a boil).
10. Now let it rest for a min.
11. Take out cake tin from fridge and Pour this mixture above base. Pour it slowly.
12. Now let it set 4-5 hrs or overnight (keep them in fridge or just over the counter works same).
13. In a heavy bottom pan mix water & Veg Gel.
14. Now add sugar and mango puree mix it well.
15. Now put it on fire and give it a nice boil. See that everything is dissolved nicely.
16. Now let it cool down a bit it should be a bit more than warm. Now pour this over set chocolate panna cotta.
17. Now let it set for and hour.
18. Run a knife around and slip the cake ring and your cake/desert is ready to be served.
19. Layered dessert cake is ready. It's really yummy. and you can see your shadow in that mango jelly it will be so shiny.