Name: Jasmine and Mango Panna Cotta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 300 ml – 10 oz. heavy cream; 100 ml – 3.5 oz. Milk; 80 gms – 2.7 oz. Sugar; 3 sheets (6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder); Jasmine essence to taste; 75 gms – 3 oz. mango pulp (fresh or tinned, puréed); 1 tbsp water; ½ tbsp sugar; ½ leave gelatine

These panna cotta shooters are a very elegant and exotic dessert. I believe they would be the perfect dessert for any New Year’s Eve dinner party. When I smell jasmine, I am always brought back in time… you see, in the house I used to spend my summer holidays in Sicily, we had a beautiful jasmine plant that would give so many sweet scented flowers! You could not go past it without stopping to soak in the scent! Jasmine is abundant in Sicily and it is often used to make sweets, like gelato and granita. As I had some jasmine essence, I thought it would make a great flavour for these panna cotta shooters. I added a mango compote on the top, for a nice contrast of colours and flavours and for an extra touch of “exotic”. The final result was remarkable and absolutely worth sharing! They were quite a hit and I will surely be making them again, soon! Enjoy!

5 from 1 vote

Jasmine and Mango Panna Cotta

Not available A classic Italian dessert with an exotic twist: Jasmine and Mango Panna Cotta!

Course Dessert

Cuisine Italian

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8

Author Manuela Zangara

Ingredients

Jasmine Panna Cotta

300 ml – 10 oz. heavy cream
100 ml – 3.5 oz. Milk
80 gms – 2.7 oz. Sugar
3 sheets 6 gms – 0.2 oz. of gelatine or 2 tsp of gelatine powder
Jasmine essence to taste

Mango Compote

75 gms – 3 oz. mango pulp fresh or tinned, puréed
1 tbsp water
½ tbsp sugar
½ leave gelatine

Instructions

Jasmine Panna Cotta

Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
When ready, put the fire off and stir in the Jasmine essence.
Put the gelatine sheets in cold water for 10 minutes, then put them in the hot cream and jasmine mixture and stir well to dissolve.
Pour the mixture into the shooters (or moulds) and keep them in the fridge for at least 4 hours or overnight to set.

Mango compote

When the panna cotta has set, prepare the mango compote.
Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
Heat the mango pulp with the water and sugar and mix until the sugar dissolves. Take it out of the fire, squeeze the excess water from the gelatine sheets and add them to the hot mango pulp. Mix well until completely incorporated.
Top the panna cotta shooters with the compote into the shot glasses and refrigerate until set.
Serve cold.

JASMINE AND MANGO PANNA COTTA SHOOTERS