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Chocolate vanilla pannacotta with strawberry mousse

http://www.ricenflour.com/recipe/tricolor-panna-cotta-mousse-chocolate-vanilla-mango/

http://thefirstyearblog.com/easy-strawberry-mousse/


The recipe that I’m introducing in this post comprises of 2 layers of panna cotta, vanilla and chocolate flavour, and a layer of mango mousse on top. Although being made of quite similar ingredients to panna cotta, mousse is much softer and more airy. So I think it’d be nice to “bring” them together, creating a whole-hearted but soft, airy, heavenly dessert.
TOOLS: 4 glasses x 75 ml/ glass
INGREDIENTS
A. Vanilla Panna Cotta
  • 60 ml (1/4 cup) milk
  • 60 ml (1/4 cup) whipping cream (30 – 40% fat)
  • 15 gram (1 Tbsp) caster sugar
  • ¼ tsp vanilla extract
  • 3 gram gelatin (sheet or powdered)
B. Chocolate Panna Cotta
  • 40 ml (3 Tbsp minus 1 tsp) milk
  • 40 ml (3 Tbsp minus 1 tsp) whipping cream (30 – 40% fat)
  • 15 (1 Tbsp) caster sugar
  • 5 gram (2 tsp) cocoa powder
  • 2 gram gelatin (sheet or  powdered)
C. Mango Mousse
  • 70 gram (2.5 oz.) mango flesh (choose ripe ones)
  • 25 ml (1 tbsp + 2 tsp) milk
  • 10 – 15 gram caster sugar (about 1 tbsp, quantity varies to taste)
  • 35 ml (2 tbsp + 1 tsp) whipping cream (30 – 40% fat)
Here I made the layer diagonally for nicer presentation. It is incredibly easy, but if you want, you can also just make the traditional straight layering.
1. As you may be using a different glass size as mine, you will need to measure out the ingredients so that in the end, you should have 3 layers of similar proportions. Here is how you can do this:
– Place the glass on a kitchen scale diagonally as seen in picture. Pour in water until it gets to where you want the first layer to be. Then measure this amount of water.



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