A panna cotta is not just an easy to make dessert but is quite delicious too. And when we want to make it a little fancier, we can of course add two flavours and layer it beautifully. When mangoes are in season, you don’t need another reason to make this dessert!

I usually get my stock of mango pulp every year from both my moms – home grown, organic mangoes..:) Both of them choose the best from the lot they get and make it into a pulp and freeze it for me. But this year, due to the pandemic, our summer vacation plans had to be put on hold and we couldn’t visit our parents. But then, I had not used up all the mango pulp from my last year’s stock, so had enough to make a few desserts this year too…;) And this vanilla and mango panna cotta did make it to our dessert table couple of times.

Few things to keep in mind

• Setting the panna cotta: Since we are using gelatin in this recipe to set the panna cotta, it does take some time to set properly. If it is a single layer, it can always be left to set in the refrigerator till ready to dig in! However, since we are making it as two layers, we will need to give enough time for the first layer to set before we prepare and pour the second layer.
• Layering: I have set this panna cotta in a diagonal way. However, if you find that cumbersome, you can set it straight as well.
• Gelatin: You need to soak the gelatin in water for a couple of minutes till it blooms. The gelatin absorbs the water and becomes a jelly like structure. Once it is set like this, microwave it for a few seconds till it melts and then add it to the panna cotta mixture. If you feel there are lumps after you add in the gelatin, you can sieve the panna cotta before leaving it for setting.

Recipe

Ingredient List

Vanilla Layer

• Yoghurt – 1/2 cup
• Cream – 1 cup
• Castor Sugar – 1/4 cup + 2 tbsp
• Gelatin – 3/4 tbsp
• Water (for soaking the gelatin) – 1 + 1/2 tbsp
• Vanilla Essence – 1+1/2 tsp

Mango Layer

• Mango Puree – 2 cups
• Gelatin – 1 tbsp
• Water (for soaking the gelatin) – 2 tbsp
• Lemon Juice – 2 tsp
• Castor Sugar – 2 tbsp
• Chopped Mangoes for garnishing

Step by Step Process

1. For the mango layer, first sprinkle the gelatin on top of the water and give it a quick mix. Let this sit for a couple of minutes till the gelatin soaks up all the water and blooms (swells up).
2. While the gelatin is blooming, take the mango puree in a cup and add the lemon juice and sugar (adjust as per the sourness and sweetness of your mango pulp). Stir it well till all combined.
3. Once the gelatin has bloomed, heat it in a microwave for a few seconds till the gelatin melts. Since it is a very small quantity, it will melt very quickly. So check after 10 sec and if not melted fully, put it back in for another 2-3 sec.
4. Add the melted gelatin to the mango puree and mix well. If you feel there are lumps, sieve the mixture before pouring it into the glasses.
5. I have set this dessert in glasses. Keep four glasses slightly slanted (I have used a muffin tray to support the glasses in this position. Please refer to the video for the process of setting the panna cotta in this manner). Divide the mango mixture between the four glasses and keep it in the refrigerator.
6. Once the mango layer is set, before taking it out of the refrigerator, prepare the mixture for the vanilla layer.
7. The process of blooming the gelatin is the same. Sprinkle the gelatin on top of the water and give it a quick mix. Let this sit for a couple of minutes till the gelatin soaks up all the water and swells up.
8. Take half the quantity of cream in a saucepan and warm it. Add the sugar and vanilla essence and stir it till the sugar dissolves. Make sure you do not over heat the cream. It should just be warm enough.
9. Whisk the yoghurt so that it is lump free. Add the cream mixture to the yoghurt and mix it all well again.
10. Once the gelatin has bloomed, heat it in a microwave for a few seconds till the gelatin melts. Since it is a very small quantity, it will melt very quickly. So check after 10 sec and if not melted fully, put it back in for another 2-3 sec.
11. Add the melted gelatin to the yoghurt and cream mixture and mix well. f you feel there are lumps, sieve it before pouring it into the glasses.
12. Take out the glasses with the mango layer from the refrigerator and keep it all upright. Slowly pour in the vanilla layer on top of the mango layer. Put this back into the refrigerator once again to set.
13. Once set, garnish with chopped mangoes and serve.