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Recipes
Panna cotta with raspberry and mango purée

Panna cotta with raspberry and mango purée

Difficulty

Low

Time

30 min

Author

Ingredients

Servings:

Makes:

200.0 grams whipped cream
200.0 ml milk
50.0 grams sugar
1.0 teaspoon vanilla, ground
3.0 sheets of gelatine, white
250.0 grams raspberries
1.0 mango
1.0 juice of lime

Instructions

STEP 1/5

Boil 1 cream, milk, sugar and vanilla briefly and then let simmer for 10 minutes at low heat. Soak the gelatine in cold water.

STEP 2/5

Meanwhile, read the raspberries and rinse off thoroughly. cover four particularly beautiful fruits as decoration. Puree the rest with half the lime juice with the Multiquick 5 hand blender baby.

STEP 3/5

The mango from the stone and peel free. Put the pulp with the remaining lime juice in a blender jar and blend with the Multiquick 5 hand blender baby. Whom the fruit purees are not sweet enough, Sugaring sparingly.

STEP 4/5

Squeeze the gelatine and dissolve in the hot cream mixture. fill in the cooled cream into four small glasses (120 ml) and refrigerate for at least two hours.

STEP 5/5

Remove the panna cotta from the glasses and pounce on dessert plates. Garnish with fruit purees as well as raspberries and lemon balm leaves.

Dip the glass in hot water, then the cream at the glass edge is soft and can pounce prima from the glass on a plate.

Back to homepage
Recipes
Panna cotta with raspberry and mango purée

Panna cotta with raspberry and mango purée

Show me the recipe

Difficulty

Low

Time

30 min

Author

Show me the recipe

Servings:

Makes:

Ingredients

200.0 grams whipped cream
200.0 ml milk
50.0 grams sugar
1.0 teaspoon vanilla, ground
3.0 sheets of gelatine, white
250.0 grams raspberries
1.0 mango
1.0 juice of lime

Instructions

STEP 1/5

Boil 1 cream, milk, sugar and vanilla briefly and then let simmer for 10 minutes at low heat. Soak the gelatine in cold water.

STEP 2/5

Meanwhile, read the raspberries and rinse off thoroughly. cover four particularly beautiful fruits as decoration. Puree the rest with half the lime juice with the Multiquick 5 hand blender baby.

STEP 3/5

STEP 4/5

Squeeze the gelatine and dissolve in the hot cream mixture. fill in the cooled cream into four small glasses (120 ml) and refrigerate for at least two hours.

STEP 5/5

Remove the panna cotta from the glasses and pounce on dessert plates. Garnish with fruit purees as well as raspberries and lemon balm leaves.

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Food preparation

Cooking

Breakfast

Garment Care

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Panna cotta with raspberry and mango purée

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Panna cotta with raspberry and mango purée

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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Food preparation

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Garment Care

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Support

Food preparation

Cooking

Breakfast

Garment Care

Get inspired

Support

Panna cotta with raspberry and mango purée

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Panna cotta with raspberry and mango purée

Ingredients

Instructions

STEP 1/5

STEP 2/5

STEP 3/5

STEP 4/5

STEP 5/5

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

Kitchen

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