Share
Jasmine and Mango Panna Cotta
🇧🇷Brazil
•View in original language
(Português)
0 min(s)
0 servings
Gabriela Barbosa
@gabrielabsantos- Ingredients
- Recipe
- sour cream300 ml
- Milk100 ml
- Sugar80 g
- gelatin sheets or 2 teaspoons gelatin powder3 unit(s)
- Jasmine essence to taste. to taste
- mango jam. to taste
- fresh or canned mango pulp, pureed75 g
- water1 tablespoon
- sugar1/2 tablespoon
- gelatin sheet1/2 unit(s)
- 📍Jasmine Panna Cotta Place the milk, cream and sugar in a saucepan and heat, stirring gently until the sugar melts.
- When ready, turn off the heat and mix in the jasmine essence.
- Place the gelatin sheets in cold water for 10 minutes, then place them in the hot cream and jasmine mixture and stir well to dissolve.
- Pour the mixture into the shots (or molds) and keep them in the fridge for at least 4 hours or overnight to harden.
- 📍 mango jam When the panna cotta is firm, prepare the mango compote.
- Place the gelatin sheets in a bowl filled with cold water for 10 minutes or until soft.
- Heat the mango pulp with the water and sugar and mix until the sugar dissolves.
- Remove from heat, squeeze excess water from gelatin sheets and add to hot mango pulp.
- Mix well until completely incorporated.
- Coat the panna cotta shooters with the jam in the cups and refrigerate until hardened. Serve cold.
Did you like this recipe?
You may also like
Bittersweet Chocolate Mousse
Jasmine and Mango Panna Cotta
Strawberry flavor filling 🍓
Whey Protein Mug Cake
