Panna cotta with mango and raspberry

Cooking time:

25 minutes

Active time:

25 minutes

Complexity:

Easy

Must be allowed to freeze

The delicate creamy panna cotta and bright, refreshing mango purée work perfectly, while the raspberries add a summery edge to the palate. And, by the way, cooking panna cotta is not at all difficult.

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Recipe "Panna-cotta with mango and raspberry "

Ingredients for 2-3 servings

cream 30%

190g

milk

190g

gelatin

10 g

mango (large)

1 pc.

raspberry

50 g

sugar

70 g

mint

for decorating

Step 1/6

Pour the cream into a saucepan, measure the same amount of milk (you can use a bottle of cream as a measuring container), mix the milk and cream mixture with sugar.

Step 2/6

Heat the mixture without bringing to a boil, pour gelatin .

Step 3/6

Stir thoroughly with a whisk until dissolved and leave to cool to room temperature.

Step 4/6

Prepare beautiful containers - cups, glasses or cremants. Pour the future panna cotta into containers and put in the refrigerator until solidified (for 2-3 hours). If you want to make an unusual feed, you can fix the containers in an inclined position, for example, by pouring any cereal into a bowl and setting the cups at an angle of 45 degrees, and then pour the mixture.