Basil-Infused Mango Panna Cotta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky panna cotta flavored with fresh mango purée and infused with bright basil, offering a refreshing twist on a classic Italian dessert. This Italian-inspired recipe, ready in about 25 minutes, layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 Italian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10 large fresh basil leaves in a small saucepan with 1 cup whole milk and 1 cup heavy cream. Warm over medium heat until steaming, then remove from heat and let steep for 20 minutes to infuse the basil flavor.
  2. Step 2: While basil steeps, sprinkle 1 tbsp gelatin powder over 1/4 cup cold water and let bloom for 5 minutes.
  3. Step 3: Remove basil leaves from the milk and cream mixture, then warm again gently. Stir in 1/2 cup granulated sugar until dissolved.
  4. Step 4: Add the bloomed gelatin to the warm mixture and stir until completely dissolved.
  5. Step 5: Puree 1 large peeled chopped ripe mango until smooth, then stir half of the mango purée into the gelatin mixture.
  6. Step 6: Pour the panna cotta mixture into 6 small molds or glasses and refrigerate for at least 4 hours until set.
  7. Step 7: Before serving, top each panna cotta with the remaining mango purée for a fresh fruity layer.

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