Double Layered, Mango And Strawberry Panacotta
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Ingredients
- For the Mango layer: 1 cup fresh mango puree.
- 4 tbsp cream
- Sugar as per taste
- 3 tbsp water
- 2 teaspoon gelatin
- For the strawberry layer: 1 cup strawberry puree fresh. You can also use Mapro strawberry crush 1/2 cup
- 4 tbsp cream
- Sugar acc to taste. Do not add sugar if using Mapro crush
- 3 tbsp water
- 2 teaspoon gelatin
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Instructions
- In an saucepan add the mango puree, cream and sugar.
- While this comes to a boil, add the gelatin to warm water and mix till its a clear solution.
- Once the mango mixture starts coming to a boil, add the gelatin. Switch off the gas.
- Mix well. Pour this into a glass or bowl to fill half of the bowl.
- Keep this in fridge for 45 mins to set.
- Meanwhile follow the same method for strawberry layer.
- Once it is at room temperature and mango layer is set too, pour the strawberry layer on it and set again in the fridge.
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