Mango Panacotta Fudge Cake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another delicious panacotta recipe with a different shape on a chocolate fudge cake. Ingredients:
1 24 cm chocolate fudge cake |
mango pana cotta |
2 cups mango puree |
2 cups heavy cream |
3 cups yogurt |
12 tablespoons sugar |
2 tsp vanilla essence |
2 packets unflavored gelatin (2 tsp each) |
1/4 cup cold water |
Directions:
1. Split the chocolate fudge cake into half and place the bottom half on a serving plate. Set aside.
2. Mango layer:
3. Add the gelatin to cold water and let it soften. Meanwhile whisk together yogurt and mango puree in a bowl till they are combined well together.
4. Heat cream in a pot. Add vanilla essence and sugar. Whisk very lightly to mix. When the cream comes to a boil, remove from heat and add softened gelatin.
5. Stir well till all the gelatin is dissolved. Add the cream to the mango yogurt mixture and whisk well.
6. Pour in a silicon pan with a decorative pattern. Chill or 3-4 hours or overnight. Remove from fridge and dip or 10 seconds in a large bowl with hot water. Place the bottom chocolate layer with the serving plate on top of the silicon pan and flip. Chill again for 1-2 hours.
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