vanilla & mango panna cotta
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Total Time: 20 min
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Servings: 4
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Serving Size: 1/2 cup
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Level: medium
For the mango layer:
2 medium mangoes, peeled and chopped
2 1/4 tsp powdered gelatin
For the panna cotta:
1 ½ teaspoons powdered gelatin
2 Tbs cold water
1 cup heavy cream
1/3 cup sugar
1 cup siggi’s 0% vanilla skyr
1 Tbs lemon juice
For the mango layer:
Sprinkle gelatin over water and stir to combine. Set aside.
Place the mango chunks in a blender or food processor and blend until smooth. Add the melted gelatin into the blender and blend until well incorporated. Pour the mango mixture into 4 glasses and place in the fridge for at least 2 hours to set.
For the panna cotta:
Sprinkle gelatin over water and stir to combine. Set aside.
In a saucepan over medium heat, bring heavy cream and sugar to a simmer. Remove from heat and whisk in the gelatin mixture. Slowly whisk into siggi’s 0% vanilla skyr. Stir in lemon juice and divide the skyr mixture among the ramekins, pouring it over the mango layer.
Gently tap the bottom of the ramekins on a flat surface to pop air any bubbles. Refrigerate for at least 4 hours, or overnight. Serve cold in ramekins.
