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Layered mango panna cotta with pistachio praline
Layered mango panna cotta with pistachio praline
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
"Make a stunning Mango Panna Cotta with Pistachio Praline for a divine summer dessert your friends will adore."
Ingredients:
  • 419.15 gm cream
  • 107.50 gm caster sugar
  • 1 vanilla bean, split lengthways
  • 24.00 gm gelatine
  • 3-4 mangoes, peeled and chopped
  • 30.00 ml pistachios, roughly chopped
Instructions:
  • Oil the 8 x 1/2-cup capacity moulds gently. Puree the mango flesh in a food processor until smooth. Measure out 1 2/3 cups of puree (enjoy any leftovers!). Return the puree to the food processor.
  • In a small bowl, pour 1/3 cup of water. Sprinkle gelatin over the water and let it soften for a couple of minutes. Microwave for 1 minute, then whisk with a fork until the gelatin has dissolved. Alternatively, you can place the bowl in a pan of hot water and whisk with a fork to dissolve. Let cool to room temperature before blending with mango puree.
  • Evenly distribute the mixture into the molds. Chill in the refrigerator for 1 hour, or until firm.
  • To create the cream layer, blend cream, sugar, and vanilla bean in a small saucepan. Heat over medium until the sugar dissolves. Heat until it's almost boiling, then cool until warm. Remove the vanilla bean. Dissolve gelatine in 1⁄3 cup water according to package instructions. Cool until warm, then mix into the cream. Pour over the mango jelly and refrigerate for 2 hours until firm.
  • Spread pistachios on a foil-lined heatproof tray. In a small saucepan, combine sugar and 2 tbsp water over low heat until sugar dissolves. Bring to a boil without stirring and let it cook for about 6 mins until golden. Pour over pistachios, let it set for 5 mins, and then chop roughly.
  • Gently release the panna cotta onto serving plates. If it sticks, briefly dip in hot water and try again. Finish by topping with pistachio praline and serve promptly.

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