vanilla & mango panna cotta

Total Time: 20m
Servings: 4
Serving Size: 1/2 cup
Level: medium
Calories: 370

Ingredients

For the mango layer:
2 medium mangoes, peeled and chopped
2 1/4 tsp powdered gelatin

For the panna cotta:
1 ½ teaspoons powdered gelatin
2 Tbs cold water
1 cup heavy cream
⅓ cup sugar
1 cup siggi’s 0% vanilla skyr
1 Tbs lemon juice

Nutrition Facts per serving

Calories 370, Protein 10g, Total Fat 22g, Saturated Fat 14g, Cholesterol 70mg, Sodium 40mg, Total Carbohydrates 37g, Sugars 35g

Preparation

For the mango layer:

Sprinkle gelatin over water and stir to combine. Set aside.

Place the mango chunks in a blender or food processor and blend until smooth. Add the melted gelatin into the blender and blend until well incorporated. Pour the mango mixture into 4 glasses and place in the fridge for at least 2 hours to set.

For the panna cotta:

Sprinkle gelatin over water and stir to combine. Set aside.

In a saucepan over medium heat, bring heavy cream and sugar to a simmer. Remove from heat and whisk in the gelatin mixture. Slowly whisk into siggi’s 0% vanilla skyr. Stir in lemon juice and divide the skyr mixture among the ramekins, pouring it over the mango layer.

Gently tap the bottom of the ramekins on a flat surface to pop air any bubbles. Refrigerate for at least 4 hours, or overnight. Serve cold in ramekins.