Mango jelly parfaits: the fresh dessert with a surprising taste!
published on 10 August, 2021 at 16:15
This dessert will get a 10 out of 10 from all your friends and family!
INGREDIENTS
For panna cotta:
1 can (400 ml/13.5 oz) coconut milk
20 g (2 tbsp) unflavored gelatin powder
60 g (1/4 cup) sugar
For mango jello:
250 ml (1 cup) mango syrup
10 g (1 tbsp) unflavored gelatin powder
1 mango (for topping, optional)
METHOD
- Prepare the jello: dissolve a tablespoon of gelatin powder in 1/2 cup of mango syrup. Let sit for 5 minutes. In a saucepan, heat the remaining syrup and pour in the gelatin mixture. Stir everything together and heat until the mixture reaches 55C/130F. Set aside.
- Prepare coconut panna cotta: dissolve 2 tablespoons of gelatin powder in 1/2 cup of coconut milk. Let sit for 5 minutes. Heat the remaining coconut milk in a saucepan and pour in the gelatin mixture. Stir everything together and heat until the mixture reaches 55C/130F. Set aside.
- Make 3 additional mixtures by mixing various amounts of the mango jello into the coconut panna cotta.
- Once you have all 5 mixtures ready, place 2 glasses at an angle in the door compartment of your refrigerator.
- Distribute the mango jello mixture evenly between glasses and let set it in the refrigerator for 3–4 hours.
- Once mango jello has set, turn the glasses clockwise at 90° and pour the lightest mixture into each glass. Let set for another 3–4 hours.
- Repeat the same procedure with the remaining 2 mixtures, leaving the panna cotta for the last layer.
- Place glasses upright and pour in the panna cotta layer. Let chill until set
- Garnish the top of the jelly glass with diced mango and serve.
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