Panna Cotta and Mango Mousse Domes

It has been quite gloomy in London even we are in the summer season, these Panna Cotta and Mango Mousse Domes can bring some colours to the rainy days.

Cherie Kelly's Panna Cotta and Mango Mousse Domes
Recipe modified and adapted from Tony Wong

Panna Cotta and Mango Mousse Domes

Make 6-7 domes or 12 small dessert glasses

Ingredients

Panna cotta

150g whipping cream
50g milk
33g granulated sugar
2 teaspoon of vanilla bean paste
2g leaf gelatine

Mango cubes

1 diced mango flesh
100g mango puree
2g leaf gelatine
25g granulated sugar

Mango Mousse

150g mango puree
4g leaf gelatine
10g granulated sugar
120g whipping cream

Mango Glaze

1 teaspoon of lemon juice
100g mango puree
4g leaf gelatine
2 teaspoons of granulated sugar

Method

For the Panna Cotta

1.       Bring whipping cream, milk, sugar and vanilla bean paste to boil.
2.       Remove from heat, add and stir softened gelatine until dissolved.
3.       Leave to cool. Pour the mixture through a sifter into small glasses or moulds.
4.       Chill in the fridge until set.

For the Mango Cubes

1.       Cut mango into small cubes.
2.       Boil half of the mango puree with the sugar until sugar is dissolved.
3.       Remove from heat, add and stir softened gelatine until dissolved.
4.       Mix in the other half of mango puree and mango cubes.
5.       Spoon the mango cubes on top of the panna cotta.
6.       Chill in the fridge until set.

For the Mango Mousse

1.       Boil half of the mango puree with the sugar until sugar is dissolved.
2.       Remove from heat, add and stir softened gelatine until dissolved.
3.       Mix in the other half of mango puree.
4.       Add whipped cream and stir well to light yellow mango mousse.
5.       Spoon on top of the mango cubes.
6.       Chill in the fridge until set.

For the Mango Glaze

1.       Boil half of the mango puree with the sugar until sugar is dissolved.
2.       Remove from heat, add and stir softened gelatine until dissolved.
3.       Mix in the other half of mango puree and lemon juice.
4.       Leave to cool. Meanwhile de-mould the panna cotta and mango mousse.
5.       Pour the mango glaze over. [Please see my older post to see a trick]
6.       Chill in the fridge until set. Decorate and enjoy.

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