Mango-vanilla panna cotta

Fancy a fresh, fruity dessert for your sunny meals? Our exotic-flavored panna cotta with mango and vanilla will delight your taste buds!






Rolling pin


Panna cotta :

300g cream

30g sugar

1 sachet LA PATELIERE Agar-Agar

1 LA PATELIERE Bourbon vanilla pod

160g LA PATELIERE mango coulis

Almond tuiles :

2 egg whites

80g sugar

20g flour

25g butter

125g LA PATELIERE flaked almonds

Top tip

Arrange your tiles on a rolling pin to give them an arched shape!


Let's get baking!

1. Prepare the panna cotta:
Bring 100g cream, sugar and agar-agar to the boil. Remove from heat and stir in remaining cream and vanilla pod seeds. Pour into verrines and chill for at least 2 hours. Hold the verrines on a spatula so that they are tilted. Top with mango coulis.
2. Almond tuiles

Beat egg whites and sugar. Add melted butter, flour and slivered almonds. Roll out dough into thin discs. Bake for 8 min at 180°C.

Remove the tiles from the oven and place them on a rolling pin to give them an arched shape.

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