Panna Cotta with Mango Gelée

Panna Cotta with Mango Gelée

- Fruit Puree Gelée (by Tracy at thethingswellmake)

2 cups fruit puree or juice (475 ml)
1 Tbsp. gelatin (9.25 g)
honey or sugar (optional, to taste)

"When using a fruit puree to make gelatin, begin by softening the gelatin in a little bit of water. (If you are using a thin puree like watermelon, you can soften the gelatin in a little bit of the cold puree instead.) I usually use around 2 Tbsp. water for every Tbsp. of gelatin.

Make your fruit puree by placing fruit into a blender . Fruits with lots of water like watermelon will make a thin, juice-like puree that is perfect for making a smooth gelatin. Other fruits, like berries, will make a thicker puree that you can slightly water down (with either water, coconut water, or juice) if you prefer a smoother gelatin. You can also strain out any seeds for fruits like strawberries or raspberries that have small seeds. You should try end up with around 2 cups of puree mixture (whether watered down or not.)

Pour around 1 cup of puree into a saucepan and heat it on low to medium heat. It doesn't need to boil, but should be hot enough to dissolve the softened gelatin.

Add the softened gelatin to the saucepan with the fruit puree and stir until the gelatin is dissolved.
Remove the saucepan from the heat, and pour in the rest of the fruit puree, stirring it until the puree is well incorporated into the gelatin mixture. You can optionally sweeten to taste.
Pour the mixture into serving dishes and place in the fridge until the gelatin is fully set (about 2 hours)."

- Panna Cotta Recipe (by Lidia Bastianich on PBS)

2 cups cream
1 cup milk
½ cup granulated sugar
1 tablespoon unflavored gelatin
1/4 c. cold water
2 tsp vanilla extract

In a medium saucepan, combine the cream, milk, granulated sugar, and vanilla bean over medium heat. Bring just to a simmer (don't boil), stirring to dissolve the sugar. Remove it from the heat, and let it steep 5 minutes.

Sprinkle the gelatin over ¼ cup cold water in a small bowl, and let it sit until the gelatin is softened, about 5 minutes.

Next add vanilla, and whisk the softened gelatin in until dissolved. Strain the mixture through a fine sieve into a spouted measuring cup, and let it cool to room temperature (before putting in fridge or layering).

Pour the mixture into six 10-ounce or larger ramekins, and refrigerate until they are set, at least 4 hours or overnight.

To serve: run a thin paring knife around the edge of each ramekin, and invert it on a serving plate. Tap the bottom of the ramekin to loosen the panna cotta. It should plop out when you lift the ramekin. If not, hold the ramekin firmly in place and shake the plate a few times to loosen the panna cotta. If one or two are really stuck, you can also dip the base of the ramekin in warm water for a few seconds to melt it a little before inverting.

-Plating Inspired by this link which included a video:

https://thethingswellmake.com/make-healthy-gelatin-dessert-like-jell-o/
http://www.pbs.org/food/recipes/panna-cotta-fresh-berries/
https://tipbuzz.com/mango-panna-cotta/