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Jasmine and Mango Panna Cotta

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


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


Jasmine Panna Cotta

  1. Put the milk, cream and sugar in a pot and heat it on the fire, stirring gently until the sugar melts.
  2. When ready, put the fire off and stir in the Jasmine essence.
  3. 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.
  4. 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

  1. When the panna cotta has set, prepare the mango compote.
  2. Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.
  3. 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.
  4. Top the panna cotta shooters with the compote into the shot glasses and refrigerate until set.
  5. Serve cold.