Layered Panna Cotta is a light, smooth and creamy dessert. Layered Panna Cotta serves after a meal. This Layered Panna cotta looks long and complicated, but once you get the layering down, it’s really easy, quick and no failed recipe. It is not only sweet but also creamy treat, festive and elegant showcase for everyone’s favorite. Layered Panna cotta is really perfect dessert. It’s easy, practically foolproof and accommodating to many dietary adjustments, being naturally gluten-free and adaptable to dairy-free and vegan diets. I am using Agar-Agar as a substitute of gelatin, to make vegetarian and vegan friendly.

Ingredients:

Mango Layer

• 2 cup Mango Pulp (I used canned Mango Pulp)

• 1 tsp Lemon Juice

• ¼ cup Sugar (Per taste)

• 2 tsp Agar-Agar Powder

Almond Chocolate Layer

• 1 cup Almond Milk

• ¼ cup Sugar (Per taste)

• ¼ cup Coco Powder/Dairy Free Unsweetened Dark Chocolate

• 1 tsp Vanilla Extract

• 1 ½ tsp Agar-Agar Powder

Coconut Vanilla Layer

• 1 cup Unsweetened Coconut Milk

• ¼ cup Sugar (Per taste)

• 2 tsp Vanilla Extract

• 1 ½ tsp Agar-Agar Powder

Other Ingredients

• Serving Bowls or Glasses

• Pomegranate for Garnishing (Optional)

Method:

Mango Layer

1. In a sauce pan, add the mango puree, sugar, lemon juice and bring it to boil over a medium heat. Boil for 2-3 minutes.

2. Dissolve agar-agar in 2 tablespoons lukewarm water, and then add agar-agar to the mango pulp, boil for about 2-3 minutes, mixing continuously, making sure there are no lumps.

3. Turn off the heat, whisk for few minutes, let it be little cool.

4. Pour the prepared mango puree into the glass.

5. Let this sit in a freezer for about 10-15 minutes before adding the Almond Chocolate Layer

Almond Chocolate Layer

1. In another sauce pan, add almond milk, sugar, vanilla extract and heat it till lukewarm.

2. Dissolve the coco powder completely in 2 tbsp water without lump, and then add agar-agar into the almond milk, and bring it to boil over a medium heat for 2-3 minutes, mixing continuously, making sure there are no lumps.

3. Dissolve agar-agar in 2 tablespoons of lukewarm water, and then add agar-agar into the chocolate milk, and boil for about 2-3 minutes on low flame, mixing continuously, making sure there are no lumps.

4. Remove from the flame, let it be little cool for 2-3 minutes.

5. Take out the Mango Layer glass from freezer, pour the Chocolate Layer slowly over the Mango Layer.

6. Let this sit again in a freezer, during making another layer.

Coconut Vanilla Layer

1. In another sauce pan, add the coconut milk, vanilla extract, sugar, and then it to boil over medium heat. Boil for 3-4 minutes.

2. Dissolve agar-agar in 2 tablespoons of lukewarm water, then add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously, making sure there are no lumps. Turn off the heat.

3. Whisk the milk for a few minutes and let it be little cool down for 2-3 minutes.

4. Take out the Mango Almond Chocolate Layer glass from freezer, pour Coconut Vanilla Layer over the Chocolate Layer.

5. Refrigerate prepared layered glass for about 2-3 hours before serving.

6. Layered Panna Cotta is ready, this tri color layer makes this look really beautiful. Enjoy!

Tips:

• Layered Panna Cotta can be refrigerated for 5-6 days.

• You can use whole milk instead of coconut/almond milk, I used coconut/almond for vegan recipe.

• You can use gelatin or china grass substitute of agar-agar powder.

• You can use any fruit puree instead of mango, like strawberry, peaches, pomegranate, or berries etc…

Layered Panna Cotta Print Layered Panna Cotta is a light, smooth and creamy dessert. Layered Panna Cotta serves after a meal. This Layered Panna cotta looks long and complicated, but once you get the layering down, it’s really easy, quick and no failed recipe. It is not only sweet but also creamy treat, festive and elegant showcase for everyone's favorite. Layered Panna cotta is really perfect dessert. Author: Binjal Pandya Recipe type: Dessert Cuisine: World Ingredients Mango Layer 2 cup Mango Pulp (I used canned Mango Pulp)

1 tsp Lemon Juice

¼ cup Sugar (Per taste)

2 tsp Agar-Agar Powder Almond Chocolate Layer 1 cup Almond Milk

¼ cup Sugar (Per taste)

¼ cup Coco Powder/Dairy Free Unsweetened Dark Chocolate

1 tsp Vanilla Extract

1 ½ tsp Agar-Agar Powder Coconut Vanilla Layer 1 cup Unsweetened Coconut Milk

¼ cup Sugar (Per taste)

2 tsp Vanilla Extract

1 ½ tsp Agar-Agar Powder Other Ingredients Serving Bowls or Glasses

Pomegranate for Garnishing (Optional) Instructions Mango Layer In a sauce pan, add the mango puree, sugar, lemon juice and bring it to boil over a medium heat. Boil for 2-3 minutes. Dissolve agar-agar in 2 tablespoons lukewarm water, and then add agar-agar to the mango pulp, boil for about 2-3 minutes, mixing continuously, making sure there are no lumps. Turn off the heat, whisk for few minutes, let it be little cool. Pour the prepared mango puree into the glass. Let this sit in a freezer for about 10-15 minutes before adding the Almond Chocolate Layer Almond Chocolate Layer In another sauce pan, add almond milk, sugar, vanilla extract and heat it till lukewarm. Dissolve the coco powder completely in 2 tbsp water without lump, and then add agar-agar into the almond milk, and bring it to boil over a medium heat for 2-3 minutes, mixing continuously, making sure there are no lumps. Dissolve agar-agar in 2 tablespoons of lukewarm water, and then add agar-agar into the chocolate milk, and boil for about 2-3 minutes on low flame, mixing continuously, making sure there are no lumps. Remove from the flame, let it be little cool for 2-3 minutes. Take out the Mango Layer glass from freezer, pour the Chocolate Layer slowly over the Mango Layer. Let this sit again in a freezer, during making another layer. Coconut Vanilla Layer In another sauce pan, add the coconut milk, vanilla extract, sugar, and then it to boil over medium heat. Boil for 3-4 minutes. Dissolve agar-agar in 2 tablespoons of lukewarm water, then add agar-agar and vanilla to coconut milk, boil for about 2 minutes, mixing continuously, making sure there are no lumps. Turn off the heat. Whisk the milk for a few minutes and let it be little cool down for 2-3 minutes. Take out the Mango Almond Chocolate Layer glass from freezer, pour Coconut Vanilla Layer over the Chocolate Layer. Refrigerate prepared layered glass for about 2-3 hours before serving. Layered Panna Cotta is ready, this tri color layer makes this look really beautiful. Enjoy! Notes • Layered Panna Cotta can be refrigerated for 5-6 days.

• You can use whole milk instead of coconut/almond milk, I used coconut/almond for vegan recipe.

• You can use gelatin or china grass substitute of agar-agar powder.

• You can use any fruit puree instead of mango, like strawberry, peaches, pomegranate, or berries etc… 3.5.3208

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