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Here are the ingridients that are required to produce a perfect Vanilla-Mango Panna Cotta & Coffee/Espresso Panna Cotta:
- Get 15 gms of Agar Agar Powder.
- Take 2 Cups of Mango Purée.
- Provide 1 Cup of Fresh Milk (Boiled & Warm).
- Take 1/3 Cup of Sugar.
- Use 200 gms of Fresh Cream.
- You need 2 tbsps of Hot Water.
- Prepare 2 of Glasses.
- Prepare 1 tsp of Vanilla Essence.
- Provide 1 tsp of Instant Coffee Powder (Any).
- You need 1/4 Cup of Milk Powder.
Done with the ingridients? Here are the procedures on cooking Vanilla-Mango Panna Cotta & Coffee/Espresso Panna Cotta:
- Vanilla Panna Cotta: In a saucepan- Add the warm Milk: 1 Cup & 1.5 tsp agar agar powder…mix quite vigorously &!well enough without any lumps.
- Now, add in the Heavy Fresh/Milk/Whipping Cream & mix everything well together.
- Add sugar & vanilla essence to it & give it a nice mix until well combined.
- Now, pour the mixture to the glasses by placing it slightly tilted & refrigerate the same for 2 hrs or if keeping in the freezer- then, for about 20-30 mins time before adding the 2nd layer of the mango mixture.
- Mango Panna Cotta: In a bowl- Add in, 1 tsp of agar agar powder & to it add about 2 tbsps of hot water & mix it well quite vigorously.
- Now, add in the Mango Pulp to it & mix everything well altogether again & pour it into the already frozen vanilla mixture glasses & again refrigerate for at least 2, hrs time or best is overnight.
- Coffee/Espresso Panna Cotta: In a bowl- Take 1 tsp Agar Agar Powder, Hot Milk, Heavy/Fresh Cream & mix everything well together.
- Add in the Sugar, Vanilla Essence & the Coffee Powder & give it all a nice vigorous mix until well combined to pour it out into the glasses (follow the same pattern as that of the Mango one ☝🏻).
- Our deliciously delectable Mango Panna Cotta is ready to serve now- absolutely chilled & garnished according to your own choice/tastes 😍💁🏻♀️😋.
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