3-in-1 Panna Cotta
Ingredients
- 4.5 oz cream cheese
- 1 oz sugar
- 4.25 fl oz cream
- 3 gelatin sheets
- lemon zest
- 7 oz blueberries
- 7 oz ripe mango, diced
- 20 g sugar
- 3.75 fl oz cream
Instructions
- Heat the cream cheese, sugar, and cream in a saucepan over low heat and add the soaked and squeezed gelatin. Grate the lemon as needed and add the zest to the pot. Stir everything together with a whisk until the gelatin has dissolved and a uniform mixture has formed. Remove the pot from the stove and let it cool down.
- Place two glasses next to each other and place a folded paper towel on top of each glass. Then put a dessert glass in each of these glasses at an angle. The paper towel will ensure that the dessert glasses stay stable in this position. Evenly divide the white panna cotta mixture between the two dessert glasses and refrigerate for 1 hour.
- Heat the sugar and blueberries in another pot before folding in the cream. Purée all ingredients with a hand blender and then add the soaked and squeezed gelatin and stir with a whisk. Allow the mixture to cool briefly afterwards.
- Repeat the process with setting up the dessert glasses and rotate them so the white cream is on the other side. Evenly divide the blueberry panna cotta between the two glasses and refrigerate for 1 hour.
- Heat the diced mango and sugar in a saucepan and stir in the cream. Purée everything with a hand blender and stir in the soaked and squeezed gelatin. Let the mixture cool down.
- Place the dessert glasses flat on your work surface and pour in the mango cream in equal parts. Refrigerate the glasses for 1 more hour.