Panacotta with Mango drizzle Recipe

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3 votes | 2553 views

Yummy dessert



Cost per recipe $7.04 view details


  1. Combine milk, cream, vanilla bean, sugar and gelatine in a medium pan over a low heat. Stir until the gelatine is dissolved; do not boil.
  2. Strain cream mixture into a jug, discard bean, stir in juice; cool.
  3. Pour cream mixture into 6 x ½-cup capacity moulds. Cover, refrigerate for about 6 hours or until set.
  4. Cut mango cheeks from seed, peel skin. Slice mango thinly. Arrange mango on serving plates.
  5. Invert panna cotta onto mango; drizzle with extra passionfruit pulp.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1429g
Calories 1300  
Calories from Fat 611 47%
Total Fat 69.38g 87%
Saturated Fat 41.98g 168%
Trans Fat 0.0g  
Cholesterol 227mg 76%
Sodium 259mg 11%
Potassium 2032mg 58%
Total Carbs 166.73g 44%
Dietary Fiber 14.9g 50%
Sugars 139.55g 93%
Protein 21.02g 34%



  • Debbi Simms
    August 2, 2016
    This looks lovely will be trying in the future
    I've cooked/tasted this recipe!

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