Mango Panna Cotta with Passion Fruit Sauce

A popular Italian dessert known for its creamy texture.

Ingredients

1
Combine the heavy cream, milk, and sugar in a saucepan. Heat over medium heat until the sugar dissolves.
2
Whisk the gelatin powder with 2 tablespoons of cold water until dissolved.
3
Add the dissolved gelatin to the warm cream mixture and stir until combined.
4
Remove from heat and stir in the mango puree.
5
Pour the mixture into individual molds or ramekins. Refrigerate for at least 3 hours, or overnight, until set.
6
Combine the passion fruit juice, sugar, cornstarch, and water in a small saucepan.
7
Cook over medium heat, stirring constantly, until the sauce thickens.
8
Remove from heat and let cool slightly.
9
Unmold the panna cotta onto serving plates.
10
Drizzle the passion fruit sauce around the panna cotta.
11
Garnish with edible flowers or fresh fruit, if desired.
12
Serve immediately and enjoy!

You can adjust the sweetness of the dessert to your preference by adding more or less sugar to the panna cotta and passion fruit sauce.