photo: Mango Panna Cotta

Mango Panna Cotta

Panna cotta is an Italian recipe; in translation, it is a boiled cream. In short, this is a technology of cooking it. In general, panna cotta is cooked as a separate dish or together with jelly, puree and other stodgy components. Using the second way we get layers.


  • Mango
    1 pcs
  • Water
    25 ml
  • Gelatin
    - pcs
  • Vanilla
    - to taste
  • Cream
    250 ml
  • Sugar
    50 g
  • Milk
    250 ml
  • Pistachios
    - to taste


  • 1. At first, let’s do the lowest layer – a mango puree. Peel a mango and rub it in blender/combiner/through a sieve, up to everybody. When the puree is ready, put it in glasses and then place them into the fridge, where it will cool down a bit so that it will be easier to cover it with panna cotta topping.
  • 2. Now we will cook panna cotta itself. Pour sheet gelatin with some cold water. Take 500 ml of «stodgy jelly». Follow the instruction on the package. Then mix some cream, vanilla (it can also be some flavoring, vanilla sugar or chopped vanilla) and sugar in a saucepan with a thick bottom and bring this mixture to a boil until the sugar is totally dissolved.
  • 3. After that, add milk and mix it thoroughly. If you have any doubts of panna cotta smoothness (gelatin lumps, sugar pieces or vanilla seeds) – strain it through a sieve. Let it cool down to the room temperature, stirring it from time to time not to let foam appear. As soon as panna cotta is cooled down, carefully pour it over on the top of the layer of mango puree.
  • 4. Put it into the fridge for a couple of hours. While serving, sprinkle it with ground pistachios, berries and puree. An alternative classical way of serving panna cotta is to cool it down in a mold and then put it on a flat dish, also watering it with syrups and strew it with some berries.

    Bon Appetit!