Mango Panna Cotta

This dessert is easy to make and has a light, velvety texture. The mango will definitely add the stunning color and its exotic flavor. A delicious dessert dish to serve



1 pouch (1/4 oz/7 g) unflavored gelatin

1/2 cup (125 mL) Milk

1 1/2 cups (375 mL) 35 % cream

2 tbsp (30 mL) packed brown sugar

1/4 tsp (1 mL) ground cinnamon

1/4 tsp (1 mL) ground ginger

1 cup (250 mL) sweetened canned mango puree



In a measuring cup or bowl, sprinkle gelatin over milk; let stand for 5 minutes to soften. Meanwhile, in a saucepan over medium heat, gently whisk together cream, sugar, cinnamon and ginger; heat just until bubbles form around the edge. Remove from heat.

Stir in gelatin mixture. Whisk in the mango puree. Pour into one ramekins or custard bowl; tap the dish on the counter lightly to release any air bubbles. Refrigerate until set, about 2 hours or for up to 1 day.

To serve, set ramekins in a shallow dish half-filled with hot water for 1 to 2 minutes. Wipe dishes dry, run a knife around the edge of the ramekins or custard bowl and invert onto serving plates to unmold. Serve and garnish as desired.



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