Stir over medium heat until it steams but does not boil. Add cream, sugar, and salt. Then stir in vanilla. Lower heat and stir until sugar dissolves about 3 minutes. Remove from heat and let cool. Pour the panna cotta mixture into serving glasses, cover, and refrigerate. Stir every 20 minutes for the first hour.

Panna cotta is an Italian dessert which literally translates to “cooked cream”. It’s a molded dessert, traditionally made of sweetened/flavored cream and hardened with gelatin. Even though it means cooked cream. it’s only heated to the point of dissolving the sugar, and then the gelatin. A classic panna cotta is never “boiled”.

Save 1/3 cup, cover the rest and place in the fridge. In a medium-sized saucepan, whisk together the cream, milk, sugar, and vanilla extract. Bring the mixture to a boil over medium-high heat, whisking occasionally. As soon as the mixture comes to a boil, remove from heat and add 1/3 cup of the mango puree.

Add sugar and honey and continue to stir until the sugar has melted. Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency. Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the

best mango panna cotta recipe