FOOD TRIP | Chef Jang Melgar Grageda's Mango Minty Panna Cotta Recipe

Indulge in this Italian-inspired dessert with a kiss of fresh Philippine mangoes and the bright taste of mint.

FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda
FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda
FOOD TRIP by Chef Jang Melgar Grageda
Local celebrity chef and Albay native Jang Melgar Grageda is known for cooking up classic delectable concoctions with a distinct Bicolano twist. Her often artfully plated work has been featured on television and print, including ABS-CBN’s Umagang Kay Ganda, Marhay na Aga Kapamilya, TV Patrol World, TV Patrol Bicol, GMA’s Kapuso Mo, Jessica Soho, Philippine Daily Inquirer, and Cebu Daily News.

Ingredients:
1 and 1/2 cup cream
1 and 1/2 cup milk
3/4 cup sugar
1/2 cup water
1 Tbsp. powdered gelatin
3 Tbsp. water

For the mango layer:
1/8 cup mango puree
1/2 cup water
1/2 Tbsp. gelatin
2 Tbsp. sugar

For the mint layer:
1/2 tsp. mint extract
1/2 cup water
1/2 tsp. gelatin
2 Tbsp. sugar

FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda
FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda

Procedure:


Combine gelatin and water . Let stand for 3 minutes.
In a saucepan , heat together the milk, water, and sugar. Simmer for 5 mins.
Remove from heat. Add the cream and whisk the gelatin until dissolved.
Pour into goblets , ramekins or shot glasses. Let it set for 5 minutes. Add the layers.
For the layers: Combine all the ingredients for each flavor. Layer this on the panna cotta.
Chill for 2-3 hours.
Top with sliced mangoes and mint leaves before serving.

FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda
FOOD TRIP | Mango Minty Panna Cotta by Chef Jang Melgar Grageda



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