A delightful Mango Panna Cotta made with milk, fresh cream, and ripe mangoes. The dessert is set with agar-agar and garnished with fresh mint for a refreshing finish.
1: Soak the China grass (agar-agar) in cold water for about 10 minutes until it softens.
2: In a separate saucepan, heat the milk over medium heat until it starts to simmer. Add the condensed milk and stir until well combined. Keep this mixture warm.
3: Place the China grass in a separate saucepan. Heat the China grass over low heat, stirring continuously, until it completely dissolves. This usually takes about 5-7 minutes.
4: Once the China grass has dissolved, pour the warm milk, condensed milk, and fresh cream mixture into the saucepan with the dissolved China grass. Stir well to combine.
5: Remove the saucepan from heat and stir in the vanilla extract.
6: Take a large bowl and pour the mixture into it. Allow it to cool down to room temperature for about 30 minutes.
7: Once the mixture has cooled down slightly, spread the diced mangoes evenly on top of the liquid in the bowl.
8: Place the bowl in the refrigerator to set for at least 3-4 hours or until firm.
9: Once the Panna Cotta has set, you can serve it directly from the bowl. Optionally, you can scoop portions into individual serving glasses or bowls.
10: Garnish with fresh mint leaves if desired. Serve chilled and enjoy your delicious Mango Panna Cotta!
