Name: 3 in 1 Panna cotta (Nutella Mango and Yoghurt Panna cotta) recipe by Moumita Malla at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Ingredients for Nutella Panna Cotta:; Heavy cream - 3/4 cup; Sugar - 2 tablespoon; Gelatin - 1 1/2 tablespoon; Cold Water - 1 1/2 tablespoon; Nutella - 3/4 cup; Ingredients of Mango Panna Cotta:; Heavy cream - 3/4 cup; Sugar - 2 tablespoon; Gelatin - 1 1/2 tablespoon; Cold Water - 1 1/2 tablespoon; Mango Puree - 1 cup; Ingredients for Yoghurt Panna cotta :; Heavy cream - 3/4 cup; Sugar - 2 tablespoon; Gelatin - 1 1/2 tablespoon; Cold Water - 1 1/2 tablespoon; Thick yoghurt - 3/4 cup; Vanilla essence - 1/2 teaspoon

ABOUT 3 in 1 Panna cotta (Nutella Mango and Yoghurt Panna cotta) RECIPE

Panna cotta is an Italian dessert. In Italy, it means 'cooked cream'. The main ingredients of this dessert are cream and gelatine. In case you do not use gelatine, you could also try agar agar or china grass, you would get the same results (see tip section). This dessert is very light and airy. If you wish,you can make just only one or two flavoured pannacotta.

Ingredients Serving: 2

Ingredients for Nutella Panna Cotta:
Heavy cream - 3/4 cup
Sugar - 2 tablespoon
Gelatin - 1 1/2 tablespoon
Cold Water - 1 1/2 tablespoon
Nutella - 3/4 cup
Ingredients of Mango Panna Cotta:
Heavy cream - 3/4 cup
Sugar - 2 tablespoon
Gelatin - 1 1/2 tablespoon
Cold Water - 1 1/2 tablespoon
Mango Puree - 1 cup
Ingredients for Yoghurt Panna cotta :
Heavy cream - 3/4 cup
Sugar - 2 tablespoon
Gelatin - 1 1/2 tablespoon
Cold Water - 1 1/2 tablespoon
Thick yoghurt - 3/4 cup
Vanilla essence - 1/2 teaspoon

Instructions

In a small bowl, add water and gelatin. Let the gelatin sit and bloom for a few minutes.
In a sauce pan, add cream, sugar and heat over medium heat just until warm. Do not boil.
Let the cream mixture cool for a few minutes and then add in the nutella and bloomed gelatin.
Stir to combine.
If you want to give the nutella panna cotta a slanting effect, place the glasses into small bowls with a slight slant. Make sure they balance well. Once they are balanced with a slight slant, pour the nutella mixture into the glasses.
Cover and set in fridge for at least two hours or until set.
For Mango Panna cotta:
For mango puree I used 3 medium sized Alphonso mangoes. You can use any other sweet mango.
In a small bowl, add cold water and gelatin. Let the gelatin sit and bloom for a few minutes.
In a saucepan, add cream, sugar and heat over medium heat, until warm. Do not boil. Remove from heat and let the cream mixture cool for a few minutes and then add in the mango puree and bloomed gelatin. Stir to combine.
Remove the nutella panna cotta filled glasses from fridge, make sure that your nutella pannacotta is well set. Now place the glasses into the bowls with a slight slant keeping the empty portion down. Make sure they balance well. Once they are balanced with a slight slant, pour the mango mixture into the glasses just opposite to the Nutella panna cotta. Keep the middle portion empty for the yoghurt panna cotta.
For the yoghurt panna cotta:
Heat the cream, sugar and vanilla essence in a small pan. Do not let the mixture boil, just warm the cream until the sugar melts. Remove from heat and let the cream mixture cool for a few minutes and then add in the yoghurt and bloomed gelatin.
Stir to combine until there are no lumps.
Pour the mixture between the already set nutella and mango panna cotta and refrigerate for 2 hours.
Your 3 in 1 Panna cotta is now ready and can be served with cubes of Mango, cherry and mint leaf.

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