Mango Panna Cotta

Steps

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1. 1
   Soak the gelatin sheets in cold water for 5 minutes until softened. Do not break the sheets; let them gradually absorb the water on their own.
   ▶ ≈1:01
2. 2
   Add sugar to a pot, pour in all the milk, and heat over medium-low heat until it reaches a gentle simmer.
   ▶ ≈1:15
3. 3
   Reduce heat to low, drain the softened gelatin sheets, add them to the pot, and stir until completely dissolved.
   ▶ ≈1:38
4. 4
   Remove from heat and slowly pour in the heavy cream while stirring well.
   ▶ ≈1:53
5. 5
   Strain the mixture through a fine sieve to remove any undissolved gelatin lumps.
   ▶ ≈2:07
6. 6
   Pour the panna cotta mixture into containers (transparent cups, square cups, or small ice cream bowls work well) and refrigerate for 4–5 hours until set.
   ▶ ≈2:15
7. 7
   While the panna cotta sets, prepare the mango: stand it upright and carefully slice the flesh away from the pit on both sides.
   ▶ ≈2:58
8. 8
   Cut 1.5 mangoes into small cubes, place in a food processor, add lemon juice (strained to remove seeds) and sugar, and blend into a smooth puree.
   ▶ ≈3:30
9. 9
   Transfer the mango puree and the larger mango cubes (for garnish) to separate containers and refrigerate.
   ▶ ≈4:14
10. 10
    After 5 hours, gently shake the cup to confirm the panna cotta is set and doesn't move. Remove the mango puree and diced mango for topping.
    ▶ ≈4:44
11. 11
    Spread the mango puree over the top of the panna cotta, then garnish with the diced mango pieces and serve.
    ▶ ≈5:01