INGREDIENTS

1 1/2 cups (375 ml) 15% cooking cream

1 cup (250 ml) milk

1 teaspoon (5 ml) vanilla extract

6 tablespoons (90 ml) sugar

1 envelop gelatin

3 tablespoons (45 ml) cold water

MANGO PURE

1 ripe mango

2 tablespoons (30 ml) sugar

Select all

ADD TO MY GROCERY LIST

PREPARATION
1.

In a saucepan, gently heat the cream, milk, vanilla and sugar until well
dissolved. Do not boil.
2.
In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5
minutes. Add a bit of the hot cream mixture to the gelatin and stir to melt
completely. Stir in the remaining of the cream mixture and blend well.
3.
Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate
for at least 3 hours.
4.
Meanwhile, prepare the mango pure.
Mango pure

5.

Peel, pit and cut the mango into pieces. In a food processor, pure the
mango with the sugar until it is smooth. Set aside.
6.
Once the panna cotta is set, remove from the refrigerator and gently
spoon a small hole in the centre. Fill the cavity with mango pure to
resemble an egg yolk.

This recipe makes about 750 ml (3 cups) of panna cotta. The number of
servings you get will vary depending on the size of your ramekins. To create
the effect of a sunny side up egg, I suggest you use 60 ml (1/4 cup)
capacity ramekins, which will give you about 12 servings.