Classic Panna Cotta with Blueberry and Mango Purees

Here, we topped the easy-to-make panna cotta with two kinds of fruit purees.


December 2011 | By Maj Lazatin
Classic Panna Cotta with Blueberry and Mango Purees
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at a glance

Main Ingredient

Fruit

Type

Dessert

Preparation Time

00:00:00


Date Published

December 2011

Panna cotta is a universal crowd-pleaser that’s so easy to make. Here, we topped it with two kinds of fruit purees. You can also try using kiwis, strawberries, or peaches.

Serves 8 
Prep Time
10 minutes 
Cooking Time
40 minutes

3 cups fresh milk
2 1/2 packs unflavored gelatin
      (we used Knox)
3 cups cream
5 tablespoons sugar
1 vanilla bean, split and scraped
          (Learn more here: Heavenly Vanilla: 7 Facts)

For the blueberry purée
1 (200-gram) pack blueberries
2 tablespoons rum
2 to 3 tablespoons of sugar
      (adjust depending on sweetness of berries)

For the mango puree
1 mango, pitted and sliced
additional mango slices and mint leaves, to serve

Combine milk and gelatin in a bowl. Set aside.

In a pot, heat cream and add sugar. Bring to a boil, then remove from heat. Add vanilla bean and let infuse.

Combine the cream and milk mixtures. Run through a strainer and reserve the vanilla bean for another use, if desired. Divide the strained mixture among ramekins or small containers and let cool. Once cool, put them in the refrigerator to chill for 30 minutes or until they set.

Make the fruit purees: Combine blueberries, rum, and sugar in a blender. Purée until smooth and transfer to a small container. Rinse the blender jar; purée the mango and transfer to a separate container. Chill both purees.

Before serving, run a knife around the sides of each ramekin and unmold onto a dessert plate. Top each panna cotta with a few teaspoons of the desired fruit puree. Garnish with additional mango slices and fresh mint leaves.

Need help? For a visual guide, click How to Make Panna Cotta (GALLERY)

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