There’s always room for dessert – especially if you have a sweet tooth like me! Been wanting to create these after dreaming of Joanne’s (theoliveandmango) Sweet Vanilla Yoghurt Panna Cotta!
This recipe is pretty straight forward; especially with the help from Ripe Juice’s Mango Juice– no extra mango pureeing or juicing is needed. Ripe’s awesome fruit juices are locally made here in Singapore, using only the best quality fruits available. It is also less sweet, which I enjoy.
When making Panna Cotta, you can either opt to use Gelatine, Agar Agar/Kanten or even Carrageenan/Irish Moss to set the cream. In this recipe, I’ve tested this recipe with both Gelatine and Agar Agar. Verdict? Gelatine was much preferred as I did not have to fret over the Panna Cotta and Mango Jelly not setting well. Of Cos – if you’re Vegetarian, Agar Agar or even the use of Egg Whites would be your preferred choice.
- If you decide to use Agar Agar instead of Gelatine, do make sure that you bring the mixture to a boil, Agar Agar will only set then.
- Patience is of utmost importance. Cool the mixture down properly in the saucepan before pouring it into the glasses and throwing it into the fridge. This would help to prevent bubbles from forming on the surface.
- If you like an refreshing kick, you can opt to squeeze some lime into the Mango Jelly mixture before setting it.
- Additionally, freshly cut diced mangoes or strawberries can be added as garnish. I’ve used basil and coconut shavings.
- Ensure that you leave around 8-10 hours to make the entire dessert – Leaving 4 – 5 hours to set each mixture. I left the Panna Cotta mixture to set overnight and continued with the Mango Juice Jelly the following day.
- Leave ample room in the fridge to place your muffin tin and glasses.
Mango Panna Cotta x Ripe Juice
Preparation Time: Minimally 8 Hours
- 1 1/2 Cup of Full Fat Milk
- 1 1/2 Cup of Heavy Cream
- 1/2 Cup Brown Sugar
- 11/2 Freshly Scrapped Vanilla Bean
- 2 Tsp of Gelatine Powder
- A Pinch of Sea Salt
- 1 Cup Ripe’s Mango Juice
- 2 Tsp Gelatin Powder
- 1 Cupcake Muffin Pan
- 4 Glasses
- 1 Cloth Kitchen Towel
- Measuring Cup
- Combine milk and fresh cream in a small saucepan over low heat.
- Simmer into a boil, adding in the vanilla bean, powdered gelatine, sugar and salt
- Stir to dissolve then remove from heat and allow it to cool to room temperature.
- Take out a Muffin Pan and line the base with your kitchen towel.
- Next let each glass nestle within each individual muffin area, with the support from the kitchen towel (You can have fun and play around with angles here! I’ve chosen to let it sit upright for the Panna Cotta base)
- Using a measuring cup, gradually pour the cooled Panna Cotta into the glasses.
- Let it set in the fridge for 4 / 5 hours
- Combine mango juice and gelatine in a small saucepan over low heat.
- Stir to dissolve then remove from heat and allow it to cool to room temperature
- Take out Muffin Pan with the set Panna Cotta from the fridge.
- Now, tilt each glass to a 30 degree angle, making sure it continues to nestles nicely within each individual muffin area.
- Using a measuring cup, pour mango jelly in to set
- Let it set in the fridge for 4 / 5 hours.
- Garnish and serve with toppings of your choice.