Turn off the heat and set aside for 5 minutes. Then add in the mango puree. Stir to combine. Once the vanilla layer has firmed up, divide the mango mixture into the same 6 cups to form a layer on top of the vanilla panna cotta. Chill in the fridge for at least 45 minutes, or until set. In a medium saucepan, mix together the strawberries and lemon juice. Turn the stovetop burner onto medium-high heat, and cover and cook the strawberries until they begin to bubble, about 10 minutes. Reduce the heat to simmer, and cook for an additional 5 minutes, uncovered. Pour 1 cup of the milk into a medium saucepan, then sprinkle the remaining 2¾ teaspoons gelatin over top. Let sit 10 minutes. Place the pan over medium-low heat and add the sugar. The fruit variation – Today, we add the strawberry puree to give this a strawberry flavor. The process is also fairly simple: Pulse the fruit – 2 mins. Cook the panna cotta mixture – 5 mins. Combine the above two – 2 mins. Pour into cups – 2 mins. Chill – 4 hours or overnight. Garnish – 2 mins. How to make panna cotta: step by step. In a small bowl, dissolve the gelatin into the milk (photo 1) stir it around, and set aside. In a medium sauce pan over medium heat, heat up the whipping cream, sugar and vanilla extract (photos 2&3) Once it’s steaming (but not boiling), add the gelatin/milk mixture in (photo 4) Instructions. In a small bowl combine the packet of gelatin with 3 tablespoons of cold water; whisk to combine and set aside. In a heavy, medium saucepan, combine the cream, sugar and vanilla over medium-low heat. Stir frequently until sugar is fully dissolved. Pour panna cotta mixture into 6 (4-ounce) straight-sided glasses. Cover with plastic wrap; refrigerate until set but still very loose and jiggly, at least 6 hours. To serve, spoon mango over panna Add vanilla extract. Pour the mixture into 8 serving bowls or ramekins (⅓ cup each). Prepare the berry sauce (or your favorite topping), while the panna cotta is set in the fridge. I cool them first on the kitchen counter and only place them in the refrigerator when they are not hot to the touch anymore. For marmalade: Step 1. Using a knife, cut peel and white pith, end to end, from lemons. Juice enough flesh to measure ⅓ cup; reserve. Bring a large saucepan of water to a boil. 1. Grape Clafoutis. This classic French dessert is usually made with black cherries – pits still in! Though the color contrast is super pretty, cherries can be a little tart for some. The thick custard filling bakes with the fruit and sets to a sort of cross between a flan and a crepe. pIibM.