Mango and Blackberry Panna Cotta

By Dixie Crystals

Prep Time:

15m

Yield:

6 servings

Plan for:

Refrigerate 2 hours to overnight

This classic Italian dessert is easy to make and liked by nearly everyone. A cool and creamy custard is topped with ripe mangos and blackberries for a tropical-inspired treat.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

2 cups milk
1 envelope gelatin
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
2 cups heavy cream
2 teaspoons vanilla
2 ripe mangos
1 pint blackberries

Directions

Combine milk, gelatin and sugar in a saucepan and set aside for 5 minutes.
Gently heat mixture until it is warm to touch but not scalding hot. Remove from heat.
Add heavy cream and vanilla and pour into desired glasses or serving dishes. Place in refrigerator for at least 2 hours or overnight.
Peel and cut mangos in cubes, uneven pieces of mango can be pureed in a blender and be poured on mango cubes for a quick and delicious sauce. Scatter blackberries on mango and serve. Dust with powdered sugar if desired.

Dixie Crystals Insight

Panna cotta is easy to make and liked by nearly everyone. Top it with ripe mangos and blackberries and you have a winner of a dessert.

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