Yoghurt Panna Cotta With Mango Jelly

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• Step 1

  Sprinkle 5 tsps of powdered gelatin on 1/2 cup of cold water in a bowl and leave to rest for a few minutes.

• Step 2

  Take the yoghurt, 1/2 cup of sugar and 1/2 cup of chopped mangoes and process in a food processor until smooth.

  The process is similar to making a smoothie. Do check for the sweetness of this mixture and add more sugar, according to your preference.

• Step 3

  Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously.

  Do not heat on a high flame as this might split the yoghurt.

• Step 4

  To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.

• Step 5

  Spoon the mixture equally between the ramekins and refrigerate for minimum 4 hours, preferably overnight to set.

  Do leave enough place in the ramekin for another smaller layer of the mango jelly.

• Step 6

  Do not leave the ramekins uncovered in the refrigerator as they might pick up some of the smells prevalent in the refrigerator.

• Step 7

  Once completely set, proceed to make the mango jelly.

• Step 8

  For the Mango Jelly:

  Sprinkle the 1.25 tsp of powdered gelatin on the cold water in a bowl and leave to rest for a few minutes.

• Step 9

  Take 1/2 cup of chopped mangoes and 3 tbsp of sugar and process in a food processor until smooth.
  Check for the sweetness.

  Add a little water to this mixture and process again. The mixture should be 3/4 cup in volume. If it is less, then add some water to make up the volume.

• Step 10

  Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously.

• Step 11

  To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.

• Step 12

  Spoon the mixture equally between the ramekins and refrigerate for minimum 2 hours to set.

• Step 13

  Serve once completely set.

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