Vanilla and Mango Panna Cotta recipe

Panna Cotta Ingredients

  • 750ml heavy cream
  • 250ml milk
  • 150g sugar
  • 25-35g gelatine sheets
  • 1 teaspoon of pure vanilla extract

Luke’s Panna Cotta Toppings

  • Dried mango cut into strips
  • Mango pulp
  • Roasted pecans
  • Whittaker’s white chocolate sante bar for garnish


  • Place sugar, milk and vanilla into a medium saucepan and bring to boil until the sugar dissolves.
  • Separate out the dry gelatine sheets and then place into bowl of water, let them sit of 5-10 minutes. Then immediately stir the soft sheets into hot milk. Whisk until smooth and dissolved.
  • Slowly pour in cream to the hot milk and gelatine while constantly stirring.
  • Once all of the ingredients have been combined, pour the liquid into individual serving dishes and refrigerate for at least 2 to 4 hours.

Garnish with lightly toppings of your choice, however Luke recommends using a light layer of mango pulp, roasted pecans, coconut flares, some dried mango cut into thin strips and half a Whittaker’s white chocolate sante bar to garnish.