Panna Cotta Vanille-Mangue Passion
Panna Cotta Recipe:
5.5 g (about 2¾ gelatin sheets)
1 vanilla bean
550 g heavy cream
82 g sugar
Mango-Passion Fruit Caramel:
½ vanilla bean
55 g sugar
55 ml mango-passion fruit purée
55 ml still mineral water
Method
Panna Cotta
Prepare the gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until softened.
Infuse the vanilla: Split the vanilla bean lengthwise and scrape out the seeds.
Heat the mixture: In a medium saucepan, bring the cream, vanilla seeds, and sugar to a gentle boil over medium heat.
Incorporate gelatin: Drain the softened gelatin and squeeze out excess water. Remove the saucepan from heat, add the gelatin, and whisk until completely dissolved.
Chill: Strain the mixture into serving dishes and let it set in the refrigerator for about 3 hours.
Mango-Passion Fruit Caramel
Infuse vanilla: Split the vanilla bean and scrape out the seeds.
Make caramel: In a small, heavy saucepan, combine the sugar, vanilla seeds, and pod. Cook over medium heat, stirring occasionally with a wooden spoon, until the sugar melts and reaches a medium amber color.
Stop the cooking: Reduce the heat to low and carefully stir in the mango-passion fruit purée—it will bubble vigorously.
Finish the caramel: Stir in the mineral water to create a smooth sauce. Cook for another 2 minutes, then strain into a heatproof bowl.
Cool & Serve: Let the caramel cool completely, then drizzle over the chilled panna cotta before serving.
Why This Works for a Professional Bakery
Mango and passion fruit create a vibrant, tropical contrast to the creamy vanilla base—this is how you elevate a classic with a modern, gourmet touch.
From a business perspective:
Seasonal adaptability – Mango is popular year-round but pairs beautifully with citrus in the summer.
Premium perception – A tropical fruit caramel makes this panna cotta feel more luxurious than a standard version.
Cost-effective and efficient – Panna cotta is simple to scale, and the caramel can be made in advance.
Tanya Novak