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Several glass jars of vanilla bean panna cotta with mango coulis with a spoon.

Simple Panna Cotta with a Mango-Sage Coulis

Teri & Jenny
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Chill Time 4 hrs
Servings 8
Calories 433 kcal


  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 ½ vanilla beans, split with the caviar removed or 2 ½ teaspoons vanilla extract
  • cup superfine sugar granulated sugar is fine
  • 6 sheets gelatin or 2 envelopes powdered gelatin [about 4 1/2 teaspoons]

mango-sage coulis

  • 1 ¼ cups frozen mangoes, thawed
  • 2 tablespoons honey
  • 2 tablespoons sage, roughly chopped
  • ½ lime juiced and zested


  • Place sheet gelatin in an ice bath and allow to bloom. Set aside until ready to use. (If using powdered gelatin, sprinkle envelopes over 5 ½tablespoons cold water)
  • In a medium pot, stir together the cream, milk sugar and vanilla beans/caviar (or extract, if using).
  • Place mixture over medium heat and bring to a simmer, stirring occasionally to dissolve sugar.
  • Once sugar dissolves, 7 to 10 minutes, remove from heat and cover for 5 minutes. Remove vanilla bean pods and pour mixture into a large bowl.
  • Stir softened gelatin sheets into the hot mixture and allow to dissolve. (If using, powdered gelatin, pour and stir into mixture).
  • Once gelatin has completely dissolved, ladle mixture into small jars/cups/ ramekins (4 ounces each).
  • Place the desserts onto a baking sheet and chill in the refrigerator until they set, but are still very soft, 4 to 6 hours.
  • For the Coulis: Place all ingredients into a food processor or blender and blend until smooth.
  • To serve: Once panna cottas have set, spoon 2 tablespoons of coulis over the tops of each. Store in the refrigerator until ready to serve.


Calories: 433kcalCarbohydrates: 30gProtein: 4gFat: 34gSaturated Fat: 21gCholesterol: 125mgSodium: 51mgPotassium: 156mgFiber: 1gSugar: 26gVitamin A: 1670IUVitamin C: 11mgCalcium: 105mgIron: 1mg
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