Mango and Passion Fruit Panna Cotta

A creamy, tropical panna cotta infused with ripe mango and tangy passion fruit, offering a refreshing and elegant dessert perfect for any occasion.

Steps

1. Soak the gelatin sheet in cold water for 5 minutes (if using powdered gelatin, sprinkle over 2 tbsp cold water and let bloom). 2. In a small saucepan, combine heavy cream, milk, sugar, and vanilla extract. Warm over medium heat until sugar dissolves and mixture is hot but not boiling. 3. Remove from heat and stir in the softened gelatin until fully dissolved. 4. Mix in the mango puree gently. 5. Pour the mixture into a serving glass or mold and refrigerate for at least 4 hours until set. 6. Before serving, spoon the passion fruit pulp over the set panna cotta. 7. Garnish with mint leaves if desired and serve chilled.

100ml heavy cream 50ml whole milk 20g sugar 1/2 tsp vanilla extract 1/2 sheet gelatin (or 1 tsp powdered gelatin) 1/2 ripe mango, pureed 1 passion fruit (pulp and seeds) Mint leaves for garnish (optional)