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Mango Ginger Pannacotta

Mango Ginger Panna cotta

Creamy and delectable with a hint of ginger and layer of mango. This is a winning combination and a party delight. 

Course Dessert
Cuisine Italian
Keyword #pannacotta, dessert, easy, ginger, mango, party
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 8 hours
Total Time 20 minutes
Servings 12 servings
Calories 387 kcal

Ingredients

Mango Layer

  • 500 ml Fresh Mango Puree about 3 Cups
  • 50 grams Granulated Sugar
  • 10 grams Unflavored Gelatin or Agar Agar about 1 Tablespoon

Ginger Layer

  • 1000 ml Heavy Cream about 4 Cups
  • 250 ml Whole Milk almost 1.5 cups
  • 100 grams Granulated Sugar
  • 1/4 teaspoon Salt
  • 15 grams Unflavored Gelatin or Agar Agar About 1.5 Tablespoons
  • 100 grams Ginger
  • 1 Cup Water

Instructions

  1. Have twelve 5 ounce glasses, containers or ramekins washed and ready

For Mango Layer

  1. Heat 2.5 Cups (625 grams) of Mango Puree and Sugar till it is hot to touch. Don't let it boil over. 

  2. In the meantime, sprinkle gelatin over the remaining Mango puree (125 grams). Set aside for 5-10 minutes. The gelatin will dissolve and the mixture will thicken resembling a paste. 

  3. Add the 1/2 Cup of the warm puree into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm puree. This way you will avoid those pesky lumps that are so undesirable in a pannacotta. 

  4. Divide the mixture evenly among the prepared glasses/ramekins. You can either pour half way or a quarter of the cups. Let it set in the refrigerator for an hour/ hour and a half. 

For the Ginger Layer

  1. Smash or cut the Ginger in smaller pieces. I like to use the mortar and pestle and crush the ginger.

  2. Bring Ginger and water to a boil and reduce it a quarter cup of concentrated ginger flavored water. Set aside 

  3. Heat the cream and 2/3 of the whole milk with sugar and salt over low heat until it is steaming hot. Remove from the heat. Stir in the ginger water. 

  4. In the meantime, dissolve gelatin in the remaining 1/3 of the milk and set aside for 10 minutes.

  5. Add the 1/2 Cup of the warm cream mixture into the gelatin mixture whisking to make sure there are no lumps. Now whisk this mixture into the rest of the warm cream. This way you will avoid those pesky lumps that are so undesirable in a pannacotta. 

  6. Divide the mixture carefully and evenly on top of the set mango layer in the ramekins pouring it to the top. Let it set in the refrigerator for overnight or 6 hours at least. 

  7. Grab a spoon and enjoy. 

Recipe Notes