Recipe of Quick Mango and Raspberry Panna cotta

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Before you jump to Mango and Raspberry Panna cotta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be Difficult.

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Thus, it should be quite obvious that it's not at all difficult to add healthy eating to your everyday life.

We hope you got insight from reading it, now let's go back to mango and raspberry panna cotta recipe. You can have mango and raspberry panna cotta using 20 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Mango and Raspberry Panna cotta:

1. Provide 1 1/2 teaspoon of Gelatin powder.
2. Get 1 cup of fresh cream.
3. Get 1 cup of double cream yogurt.
4. You need 1/2 cup of sugar.
5. Prepare of Vanilla essence.
6. Get of Jelly:.
7. You need 1 cup of water.
8. Provide 1/4 tsp of Gelatin powder.
9. Provide 1/4 cup of sugar.
10. Provide of Rose essence.
11. Use of Pink colouring.
12. Prepare of Puree :.
13. Provide of Chopped mango.
14. Take of Sugar if necessary.
15. Prepare of Crumb:.
16. Use 2 of egg white.
17. Provide Pinch of salt.
18. Take 1/2 cup of sugar.
19. Provide of Raspberry essence.
20. Use of Pink colouring.

Steps to make Mango and Raspberry Panna cotta:

1. Make the Panna cotta by heating your cream, sugar, Gelatin and vanilla essence and bring to one boil. Remove from stove and fold in the yogurt. Set in moulds. (Alternatively you can make your favourite Panna cotta recipe or substitute the yogurt for milk, heat all the ingredients together for a richer Panna cotta.).
2. For the jelly, you need to boil your water, sugar and Gelatin together. Test some on the spoon in the fridge for a minute. If it sets it is ready. Leave some clear and add your Raspberry essence and colouring to the rest. For your clear jelly. Chop some mango cubes. Place in your mould and pour clear jelly over. Allow to set. For your Raspberry jelly, pour into a tray and set. Cut into cubes..
3. Mango puree and fresh cubes. Peel and cut your mango. You will need 2 mangos. Cut up cubes and leave it aside. Take the leftover mango and blitz it in a Liquidizer. Add sugar only if your mangos aren't sweet enough..
4. For the crumb, you need to Preheat your oven to 95°c. Whip egg whites with salt until foamy. Gradually add sugar and whip till soft peaks form. Add Raspberry essence and pink colouring and mix to combine. Place in a piping bag and pipe small rossets on a baking tray, lined with parchment paper. They don't need to be meat as you will crush them.Bake for 90 minutes or until crisp on the outside. Allow to cool and crush..
5. Assembly. On the edge of your plate, pipe your mango puree. Place your Panna cotta in the centre of the plate and a clear jelly on top of your Panna cotta. Place your crumb around the Panna cotta. Place your Raspberry jelly cubes as well as your fresh mango cubes over the crumb. Decorate with rose petals. You can pipe some mango puree between your crumb if you desire. Enjoy!.

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