Mango Panna Cotta With Violet Honey Jelly – a delicious recipe with mango, non dairy cream, granulated sugar, agar agar, vanilla bean, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prepare the panna cotta, peel the mango, eliminate the pit and blend it into a puree.
2
Add a few drops of lemon juice to the mango puree.
3
Add the heavy cream, the sugar, the seeds of the vanilla bean, and the agar agar to the mango puree, stir well to combine.
4
Pour the mixture into a medium saucepan and bring it to a boil for 1 to 2 minutes.
5
Turn off the heat and allow the mixture to cool slightly, then place the panna cotta in individual serving bowls and refrigerate for a few hours.
6
To prepare the jelly, heat the water with the agar agar in a small saucepan and stir well, simmer for two minutes, then add the violet honey and stir well to dissolve. Then, let the mixture cool slightly for a few minutes.
7
Pour a few tablespoons of the mixture on each of the panna cotta bowls, refrigerate for a few hours so the jelly will set, and serve.
443
kcal
Calories
27
g
Fat
43
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 mango ripe, 1 1/4 cups non dairy cream or milk cream, 4 tablespoons fructose or 5 - 6 tbsp. granulated sugar, 1 teaspoon agar agar or 3 gelatin sheets, and more.
Yes, Mango Panna Cotta With Violet Honey Jelly falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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