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Layered Panna Cotta

Layered Panna Cotta

Layered Panna Cotta

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.

Layered Panna Cotta

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.

Layered Panna Cotta 1

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.

Layered Panna Cotta 2

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

4. Pour the prepared mango puree into the glass.

Layered Panna Cotta 3

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.

Layered Panna Cotta 4

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.

Layered Panna Cotta 5

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.

Layered Panna Cotta 6

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.

Layered Panna Cotta 7

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

Layered Panna Cotta 8

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

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
  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!
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
Layered Panna Cotta was last modified: June 13th, 2016 by Binjal's VEG Kitchen

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02/12/2015   Binjal's VEG Kitchen
  Desserts & Sweets, Fusion International     dessert, easy, eggless, festive, fusion, gluten free, italian, kids friendly, sweet, vegan
  • Khajur Imli Ki Chutney(Sweet Chutney)
  • Coriander Mint Chutney

22 Responses to “Layered Panna Cotta”

  1. 25+ Mouth-Watering Mango Desserts Recipes - Spices N Flavors / 1 May 2020 11:15pm #

    […] Get the recipe for this creamy dessert here: Binjal’s Veg Kitchen […]

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    Reply
  2. kalindi patel / 2 Mar 2016 1:01am #

    where do you buy agar agarvpowder here in the US. Looks really delicious.

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    Reply
    • Binjal's VEG Kitchen / 2 Mar 2016 1:56pm #

      Available in any Indian or Chinese grocery store as a agar agar strands, they look like a noodles, you can chop it or blend it to make powder!

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      Reply
  3. Prerna / 9 May 2015 4:34am #

    looks very good…just a different question..how have you clicked these picures..they look professional n Gud…I am starting my own blogging so I need help

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    • Binjal's VEG Kitchen / 10 May 2015 8:04pm #

      thanks Prerna!! I am not using any specific photography techniques, but I am using DSLR camera. All are just casual clicks.

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      Reply
  4. Priyal / 6 May 2015 4:16am #

    As and you have mentioned in ur recipe the substitute for agar agar is gelatin..how much quantity should I take and how should prepare it lukewarm/ room temp water?

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    Reply
    • Binjal's VEG Kitchen / 6 May 2015 7:47am #

      use lukewarm water!!

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      Reply
  5. Priyal / 6 May 2015 4:13am #

    As and you have mentioned in ur recipe the substitute for agar agar is gelatin..how much quantity should I take and how should prepare it lukewarm/ room temp water? Also please let me know how glasses will ur recipe make?

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    Reply
  6. Priyal / 6 May 2015 3:44am #

    If I use gelatin instead of agar agar…how much quantity should I take and how to use it? And also can you please let me know how many glass will you recipe make?

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    Reply
    • Binjal's VEG Kitchen / 6 May 2015 7:45am #

      quantity is same as agar agar, 5-6 glasses(regular), i used small party glasses (10-12).

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      Reply
  7. shlok / 5 May 2015 12:36am #

    Looks so yum yum……………..too good………hats of for creativity…..

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    Reply
    • Binjal's VEG Kitchen / 5 May 2015 7:56am #

      thank you Shlok!!

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      Reply
  8. anu / 4 May 2015 8:33am #

    wow awesome…beautiful click
    Cheers
    Anu@RasA-svAda

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    Reply
    • Binjal's VEG Kitchen / 4 May 2015 8:57am #

      thank you Anu!!

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      Reply
  9. แม่พิมพ์ซิลิโคน / 1 Apr 2015 6:45pm #

    Very good post! We will be linking to this great article on our site.

    Keep up the great writing.

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    Reply
    • Binjal's VEG Kitchen / 1 Apr 2015 10:06pm #

      thank you!!

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      Reply
  10. Priya / 10 Mar 2015 7:36am #

    Where can i buy Agar Agar in India ??
    Thanks

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    Reply
    • Binjal's VEG Kitchen / 10 Mar 2015 1:27pm #

      Any super market or mall in ice cream making, jelly or baking department! 🙂

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      Reply
  11. Monica / 13 Feb 2015 10:20pm #

    Love it! I think I can do this for the sunshine themed party I am about to host. I want a lemon yellow color instead of chocolate. What can I substitute?

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    Reply
    • Binjal's VEG Kitchen / 14 Feb 2015 12:45am #

      thanks! Monika You can use pineapple for yellow color.

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  12. srividhya / 13 Feb 2015 2:19pm #

    Wow vibrant color and looks yum

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    Reply
    • Binjal's VEG Kitchen / 13 Feb 2015 3:54pm #

      thanks Srividhya!

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      Reply

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