Vanilla panna cotta with mango in syrup
4 servings
30 minutes
Panna cotta is one of the most delicate and refined desserts of Italian cuisine, originating from sunny Piedmont. Vanilla panna cotta with mango in syrup is a harmony of sweetness, creamy softness, and fruity freshness. Vanilla gives the dessert a warm, rich aroma, while the delicate combination of milk and cream provides a velvety texture. Mango soaked in citrus syrup adds a refreshing tang and exotic notes. This dessert perfectly concludes a romantic dinner or festive evening, delighting the eye with its sunny hues. It is served chilled, allowing each ingredient to reveal its flavor. Panna cotta has become a symbol of culinary elegance and simplicity, demonstrating how a few quality ingredients can create a true gastronomic masterpiece.
1
Scrape the vanilla seeds with a sharp knife and place them in a small saucepan along with the pod. Add milk, cream, and three tablespoons of sugar.
- Vanilla pod: 0.5 piece
- Milk: 300 ml
- Cream 35%: 240 ml
- Sugar: 6 tablespoons
2
When it boils, reduce the heat and mix in the agar-agar with the milk and cream until fully dissolved, about five minutes. Remove the vanilla pod, let the panna cotta cool slightly, pour into serving cups, and refrigerate for at least two hours.
- Agar-agar: 2 teaspoons
3
Peel the mango and cut it into small pieces. Heat half a glass of water with lemon and lime juice, add the remaining sugar, and stir until it dissolves.
- Mango: 2 pieces
- Freshly squeezed lemon juice: 3 tablespoons
- Freshly squeezed lime juice: 2 tablespoons
- Sugar: 6 tablespoons
4
Pour syrup over the mango pieces; when they become soft and the panna cotta sets, the dessert can be served.