About
A light, easy, healthy dessert that can be adapted to the fruit in season!!!
This is a beautiful, healthy and light take on the traditional Panna Cotta. I used mangoes but you can use any soft fruit that is in season!! Berries would be great!!
Makes 6 medium-sized individual ramekins
This is a two-layered dessert.
First step is to make the yoghurt panna cotta that has to completely set before you go onto make the fruit jelly.
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Mennen G. favorited Yoghurt Panna Cotta With Mango Jelly
01 Jul 04:06
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wiga i. added Yoghurt Panna Cotta With Mango Jelly to PUDDING
13 May 16:38
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HylianWriter534 favorited Yoghurt Panna Cotta With Mango Jelly
15 Feb 01:46
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Emma H. added Yoghurt Panna Cotta With Mango Jelly to Tea/Dinner Party
06 Jan 20:28
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George S. favorited Yoghurt Panna Cotta With Mango Jelly
28 Dec 22:58
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Step 1
Sprinkle 5 tsps of powdered gelatin on 1/2 cup of cold water in a bowl and leave to rest for a few minutes.
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Step 2
Take the yoghurt, 1/2 cup of sugar and 1/2 cup of chopped mangoes and process in a food processor until smooth.
The process is similar to making a smoothie. Do check for the sweetness of this mixture and add more sugar, according to your preference.
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Step 3
Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously.
Do not heat on a high flame as this might split the yoghurt.
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Step 4
To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.
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Step 5
Spoon the mixture equally between the ramekins and refrigerate for minimum 4 hours, preferably overnight to set.
Do leave enough place in the ramekin for another smaller layer of the mango jelly.
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Step 6
Do not leave the ramekins uncovered in the refrigerator as they might pick up some of the smells prevalent in the refrigerator.
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Step 7
Once completely set, proceed to make the mango jelly.
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Step 8
For the Mango Jelly:
Sprinkle the 1.25 tsp of powdered gelatin on the cold water in a bowl and leave to rest for a few minutes.
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Step 9
Take 1/2 cup of chopped mangoes and 3 tbsp of sugar and process in a food processor until smooth.
Check for the sweetness.Add a little water to this mixture and process again. The mixture should be 3/4 cup in volume. If it is less, then add some water to make up the volume.
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Step 10
Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously.
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Step 11
To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.
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Step 12
Spoon the mixture equally between the ramekins and refrigerate for minimum 2 hours to set.
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Step 13
Serve once completely set.
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