Summary

Ingredients

• 500 ml full cream
• 100 ml milk
• 2 tablespoon sugar
• 1 teaspoon vanilla extract or vanilla pod
• 3 sheets gelatin soaked in cold water
• 100 ml mango juice
• 1 tablespoon lemon juice or lime juice
• 1 mango (s), ripe

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Instructions

1. Panna cotta:
2. Bring the whole cream with milk, sugar and vanilla extract to the boil in a pan. Let it reduce slightly, approx. 5 - 10 minutes. Squeeze out the gelatine well. Add while stirring with a whisk.
3. Fill into glasses or molds and cover and chill for 4 - 5 hours.
4. Mango sauce:
5. Cut the ripe mango into small pieces. Simmer with the mango and lemon juice for a few minutes. Depending on the taste and degree of ripeness of the mango, add a little more sugar. Let cool down.
6. I usually serve the panna cotta by the glass. Alternative: Dip the mold briefly in warm water. Use a sharp knife to loosen the panna cotta from the edge of the mold and turn it out.
7. I serve the mango sauce cold or at room temperature, but it can also be reheated before serving.