Panna cotta with mango and raspberries

There is nothing like little sweetness to brighten your day. This pana cotas will brighten any day or make any party fabulous.

Pana cota with mango

Mango pana cota with raspberries


  • 250 ml cream
  • 1–2 tbsp sugar
  • 2 dcl kefir
  • 1 pinch vanilla powder or seeds from 1 vanilla pod
  • 3 gelatine leaves
  • 1 mango
  • 1 basketful of raspberries
  • 1 tbsp icing sugar
  • fresh mint



Warm the cream and sugar in a saucepan. Make sure not to boil the cream. Remove the pan from the heat. Purée the mango through a sieve into kefir. Mix until it resembles a smoothie.

Soften the gelatine leaves in cold water for about 5 minutes. Squeeze excess water from the gelatine leaves and whisk them into warm cream. While the mixture is still warm, mix it into the mango kefir “smoothie”. Whisk the mixture well, leaving no lumps. Pour into moulds or serving cups while still warm. Place in the refrigerator to set firm.

Mash half the raspberries with a fork and add icing sugar. Pour the raspberry mesh over the chilled panna cotta and use the rest raspberries for decoration.

pana cota

Serve pana cotas in small cups or glasses or place them on plate with raspberries mesh on the bottom.

IMPORTANT: Never cook kefir (or yoghurt) with cream, because it will turn sour and lumpy.

Serving tip: To serve, dip in warm water to loosen the panna cotta from the moulds. The panna cotta will then easily slip from the mould.

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