Mango Summer Smoothie Bowl with Vanilla Panna Cotta
Servings: 2servings
Treat yourself to this cold, creamy mango smoothie bowl with vanilla panna cotta perfect for a hot summer day! Top it with sliced strawberries and fresh mango chunks and you’ll have the fresh flavors of summmer in a bowl!
MAKE THE PANNA COTTA. In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes. Set aside.In a saucepan, combine the heavy cream, sugar, and vanilla. Stir, using a spatula, until the sugar is dissolved. Bring cream just to a simmer. Remove from heat, then add the gelatine and stir until completely dissolved. Strain the mixture into another bowl that is placed over an ice bath. (Note 1) Cool down the mixture by mixing it with a spatula until slightly cool and creamier. Pour the mixture into small bowls or any molds you like. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
MAKE THE MANGO SMOOTHIE. In a blender, puree frozen mangoes and water until smooth. (Note 2)
ASSEMBLY. Run the blade of a small knife between the panna cotta and the mold. Dip the mold in hot water for 30 seconds, then unmold into the center of a shallow bowl. Pour the mango smoothie around the panna cotta and garnish with fresh sliced strawberries and mango chunks. (Note 3)
Notes
(Note 1) Don't skip the straining step as it removes any bits of undissolved gelatine and ensures a nice smooth dessert.(Note 2) You can make the smoothie one day ahead so you'll all be ready once the panna cotta has set. Just keep the smoothie covered in the fridge.(Note 3) You can actually use any fruit you like and it will work well with this dessert, like strawberries, peaches, and kiwis. Go ahead and mix and match your own!