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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.
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