Gordon Ramsay Mango Panna Cotta Recipe

Panna cotta is an Italian dessert of sweetened cream set with a little gelatin, and it’s one of the easiest make-ahead desserts there is. This version is a vanilla panna cotta topped with a bright mango purée and crunchy pistachios. It’s silky, light and needs no oven. Gordon Ramsay often serves panna cotta with fruit, and this is my tropical take on that idea. The quantities are in the recipe card below.

How to get the perfect wobble

Panna cotta should be just set: it holds its shape but trembles when you move the plate. Three steps get you there.

1. Bloom the gelatin. Sprinkle powdered gelatin over cold water and leave it for a few minutes to soften. One envelope (about 2 1/4 teaspoons) sets 4–6 servings. If you use leaf gelatin, adjust by weight.
2. Don’t boil it. Heat the cream and milk only until steaming, take it off the heat, then whisk in the gelatin. Boiling weakens gelatin and can leave the panna cotta runny.
3. Strain, pour and wait. Pour the mixture through a sieve to remove any lumps or bubbles, fill chilled glasses or molds, and refrigerate for at least 4 hours. Overnight gives the best texture.

The mango

Ripe Ataulfo (honey) or Champagne mangoes purée the smoothest and taste the sweetest, but any ripe, fragrant mango works. Make the purée thick, and strain it if it’s stringy. A thin purée can seep into the panna cotta and make it watery; if you want to layer it, simmer it briefly to reduce it first. For the brightest color, make the purée separately and spoon it on just before serving.

Ingredient swaps

• Lighter: use half-and-half instead of heavy cream. It will set a little softer.
• Vegan: use agar-agar instead of gelatin and a plant-based cream. Agar must be boiled to set and sets firmer, so follow the packet and test a small batch first.

Serving it

To serve it in glasses, just add the mango and pistachios on top. To turn it out of molds, dip each mold in warm water for 5–10 seconds, put a plate on top, flip it and lift.

No-Bake Dessert Recipes

Mango Panna Cotta

Silky Italian panna cotta flavored with vanilla and topped with fresh mango purée, toasted pistachios, whipped cream and mint.

Chef Gordon Ramsay Recipes

Prep
20 minutes

Cook
10 minutes

Total
4 hours 30 minutes

Serves
4 servings

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Ingredients

2 cups (480 ml) heavy cream1 cup (240 ml) whole milk1/2 cup (100 g) granulated sugar1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)1 pinch kosher salt2 1/4 tsp (7 g) powdered gelatin (1 envelope)3 tbsp (45 ml) cold water1 1/2 cups (about 2 large) ripe mango purée (fresh mangoes, blended)1 tbsp fresh lime juice2 tbsp extra sugar for purée (adjust to taste)1/4 cup (30 g) chopped toasted pistachios1/2 cup (120 ml) whipped cream, for garnish (optional)Fresh mint leaves and extra mango slices for garnish

Instructions

01

Bloom the gelatin

Sprinkle the powdered gelatin over 3 tablespoons cold water in a small bowl and let it sit for 5 minutes to bloom.

02

Make mango purée

Peel and dice ripe mangoes and purée in a blender with 1 tablespoon lime juice and 2 tablespoons sugar until completely smooth; strain if desired.

03

Heat cream mixture

In a saucepan combine heavy cream, milk, sugar, vanilla seeds (or extract) and a pinch of salt; warm over medium heat until steaming and sugar dissolves, do not boil.

04

Add gelatin

Remove the cream from heat and whisk in the bloomed gelatin until fully dissolved and the mixture is glossy.

05

Cool slightly

Allow the cream mixture to cool for 5 minutes, stirring occasionally to prevent a skin from forming.

06

Pour and chill

Divide the cream evenly among 4 ramekins or glasses, cover loosely, and refrigerate until set, at least 4 hours or overnight.

07

Reduce purée

If desired, simmer 1 cup of the mango purée briefly to concentrate flavor and thicken slightly, then cool to room temperature.

08

Strain coulis

Strain the cooled mango purée through a fine sieve for a silky coulis, then refrigerate until ready to top the set panna cotta.

Chef Tips

• Bloom gelatin first and never boil panna cotta after adding gelatin to preserve a silky texture.
• Strain the cream mixture before pouring to remove air bubbles and vanilla bits for a smoother set.
• Use ripe, fragrant mangoes for the best purée flavor; reduce the purée slightly to intensify sweetness if needed.

Variations

• Marbled: swirl mango purée into the panna cotta when it’s half set.
• Layered: set a layer of mango jelly (reduced purée with a little gelatin) on top of the vanilla panna cotta.
• Boozy: soak mango slices in a splash of rum or Grand Marnier and spoon them over just before serving.

Making it ahead

Covered, panna cotta keeps for up to 3 days in the fridge, so it’s ideal for dinner parties. Don’t freeze it; freezing ruins the silky texture.

For more mango, try my Mango Sago. Other make-ahead desserts include the Blueberry Cream Tart, the Chocolate Mousse Cake and the Strawberry Layer Cake.