This week’s recipe is one of the simplest I have shared yet, but it is definitely worth it – mango and passionfruit panacota.
It’s a very charming dessert, with its delicate texture and light taste that brings to mind warm Summer days. I would say it’s ideal when you want to impress your guests at a dinner party , but don’t have much time left to prepare something elaborate.
Here is my tropical panacota, ready to transport you to the sunny streets of Italy, where it originated.
Tropical Panacota
with mango and passionfruit
Ingredients
Mango Panacota
- 600 ml heavy cream
- 400 ml mango pulp
- 3 tbsp white sugar
- 6 neutral gelatin leaves
Topping
- 125 g passionfruit pulp
Instructions
- Hydrate the gelatin leaves in cold water. Set aside while you prepare the panacota.
- Mix the remaining ingredients in a pan and bring them over medium heat. Warm up the mixture, stirring during the process, until it starts to boil.
- Remove from the heat. Squeeze the gelatin leaves and add them to the mix, stirring again.
- Distribute this liquid across 8 ramekins or individual molds. Refrigerate for at least 3 hours.
- Remove the panacota from the molds and serve with a bit of passionfruit pulp.
