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

  1. Prepare the gelatin: Soak the gelatin sheets in cold water for 5 to 10 minutes until softened.

  2. Infuse the vanilla: Split the vanilla bean lengthwise and scrape out the seeds.

  3. Heat the mixture: In a medium saucepan, bring the cream, vanilla seeds, and sugar to a gentle boil over medium heat.

  4. Incorporate gelatin: Drain the softened gelatin and squeeze out excess water. Remove the saucepan from heat, add the gelatin, and whisk until completely dissolved.

  5. Chill: Strain the mixture into serving dishes and let it set in the refrigerator for about 3 hours.

Mango-Passion Fruit Caramel

  1. Infuse vanilla: Split the vanilla bean and scrape out the seeds.

  2. 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.

  3. Stop the cooking: Reduce the heat to low and carefully stir in the mango-passion fruit purée—it will bubble vigorously.

  4. Finish the caramel: Stir in the mineral water to create a smooth sauce. Cook for another 2 minutes, then strain into a heatproof bowl.

  5. 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

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Crème Brûlée Vanille au Zeste de Citron Vert – Lime-Vanilla Crème Brûlée