Let sit for 5 minutes to soften. In a saucepan set over medium heat, add the coconut milk, coconut cream, sugar and the salt. Heat the mixture, stirring constantly to dissolve the sugar, until it is hot but not boiling. Set the softened gelatin in the microwave and heat at 10-second bursts until syrupy. Stir over medium heat until it steams but does not boil. Add cream, sugar, and salt. Then stir in vanilla. Lower heat and stir until sugar dissolves about 3 minutes. Remove from heat and let cool. Pour the panna cotta mixture into serving glasses, cover, and refrigerate. Stir every 20 minutes for the first hour. Step-by-step instructions. First, cut off both ends of the vanilla bean and cut it through the middle lengthwise using the tip of a sharp knife. Then open the vanilla bean and scrape out the flavorful seeds with the back of the knife. Let the water and gelatin bloom for 5-10 minutes. Region or state. Piedmont. Main ingredients. Cream, sugar, gelatin. Cookbook: Panna cotta. Media: Panna cotta. Panna cotta with chocolate. Panna cotta ( lit. 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with coffee, vanilla, or other flavorings. 1. If using gelatin sheets, soak in cold water, then squeeze out well. Cook the cream with 3/4 cup of sugar and the vanilla seeds for 10-12 minutes, until it starts to simmer. Add the gelatin. Transfer the mixture into a 1-quart mold, let it cool, then refrigerate for at least 3 hours. Cut the passion fruit in half to obtain the pulp and seeds. Set aside some diced mango for serving, add the rest of the mango to a pot and blend, using an immersion blender, until smooth. Set the pot over medium-low heat to warm the mango sauce through. Step 4/ 4. To serve, spread some mango puree on a plate, then place panna cotta on top, and garnish with remaining diced mango. Enjoy! Step for Mango jelly. Take a bowl with 1 tablespoon cold water and sprinkle ½ teaspoon gelatin over it. Set it aside to bloom for 10 to 12 minutes. Take a saucepan and add 150 ml mango pulp, 2 tablespoon water, and 1 tablespoon sugar. Heat the mixture on medium flame till the sugar is dissolved. To make the Panna Cotta. Place the milk, gelatin and mango puree in a blender. Blend until smooth. Pour milk mixture into a small pan and stir over medium heat, about 5 minutes. Add the cream, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Dice the mango, place in a food processor and process until smooth. Melt the gelatin for 15 seconds in the microwave. Then, take 1 tablespoon of the mango puree, add to melted gelatin and stir until combined. Place the very cold Cream in a large mixing bowl (or the bowl of your stand mixer) and whisk it until you get stiff peaks (see note 2). Gently fold the Cream into the Mango Puree in 3 or 4 times. Pour the mango mousse into serving cups and place in the fridge to chill for at least 3 hours, or until set. ZrP9S.