Mango & Raspberry Layer Panna Cotta Cups – Vanilla-Raspberry Tango Edition (With Full Mango Base)

1.Prepare the mango panna cotta base: In a small bowl, bloom 7 g (2 tsp) powdered gelatin in 45 ml cold water for 5 minutes.

2.In a saucepan, combine heavy cream, milk, and sugar. Heat gently until sugar dissolves and the mixture is hot, but not boiling.

3.Remove from heat. Stir in the bloomed gelatin until fully dissolved.

4.Blend the mango pulp until smooth. Stir the mango purée and a pinch of salt into the warm cream mixture. Mix until uniform and smooth.

5.Pour the mango mixture into 10 serving cups (about 110-120 ml per cup). Chill in the refrigerator until set, about 2-3 hours.

6.Prepare the raspberry-vanilla layer: Bloom 7 g (2 tsp) powdered beef gelatin in 45 ml cold water for 5 minutes.

7.In a small saucepan, combine 200 g raspberries, 15 ml (1 tbsp) vanilla extract, 50 g sugar, 120 ml water, and a pinch of salt. Cook over medium heat, stirring and mashing berries, until sugar dissolves and mixture becomes syrupy (about 3-4 minutes).

8.Strain the raspberry mixture through a fine mesh sieve to remove seeds, pressing to extract as much liquid as possible.

9.While syrup is still hot, stir in the bloomed gelatin until fully dissolved. Allow to cool to room temperature but not set.

10.Gently pour or spoon the raspberry-vanilla mixture over the set mango panna cotta in each cup, creating a distinct top layer.

11.Refrigerate all cups for at least 2 hours, or until the raspberry-vanilla layer is fully set.

12.Before serving, garnish with additional fresh raspberries (about 30 g) and mint leaves as desired. Serve chilled.