Layered Panna Cotta

12 ounces or 1 cup of crushed pineapples drained. Open a can of crushed pineapples and drain it. Then, process the crushed pineapples in the blender to smooth out a little bit. If using a pineapple, chop it then crush it in the food processor and measure out 1 cup to use.
¼ cup heavy cream
¼ cup sugar depending on how ripe the fruit is, you might want to add a tablespoon of sugar to make it sweeter, if that fancies you
1 teaspoon vanilla extract
2 tablespoons cold water
5 grams powdered gelatin roughly heaping 1 ½ tsp

1 cup of pureed mango which is about 1 large ripe mango. If the mango is too small use 2 or 1 ½ . Peel and chop the mango into large pieces. Puree in the blender until smooth. Reserve 1 cup to use in the recipe
¼ cup sugar
1 teaspoon vanilla extract
2 tablespoons of cold water
5 grams powdered gelatin 1 ½ heaping teaspoon

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Add all ingredients to the bowl of a mixer. With the whisk attachment beat heavy cream on high until fluffy and stiff. Keep your eye on it so you don’t overbeat.
Fit a piping bag with any large tips of your preference and scoop whipped cream in the bag. Pipe whipped cream swirls over vanilla panacotta. Garnish with a pineapple wedge a mango slice and a mint leaf.

In a small saucepan over medium heat, bring pineapple, sugar and heavy cream to a boil. Turn it off and let it cool a little bit. Meanwhile, as soon as you turn the pineapple off, put 2 tablespoons of cold water in a large
spouted measuring cup, I use my 8 cups measuring cup. Sprinkle 5 grams of gelatin powder over the water and let it hydrate for 5 minutes or so. Add 1 tsp of vanilla to the pineapple and stir, then pour mixture over gelatin and water. Mix ensuring the gelatin is dissolved. Get ready to pour into the cups. Each layer will be ¼ of the height of the cup that you’re using. ¼ for the pineapple panacotta, ¼ for the mango panacotta, ¼ for the vanilla panacotta and ¼ for whipped cream.

In a small saucepan over medium heat, bring mango, sugar and heavy cream to a boil. Turn it off and let it cool a little bit. Meanwhile, as soon as you turn the mango off, put 2 tablespoons of cold water in a large spouted measuring cup, I use my 8 cups measuring cup. Sprinkle 5 grams of gelatin powder over the water and let it hydrate for 5 minutes or so. Add 1 tsp of vanilla to the mango and stir, then pour mixture over gelatin and water. Mix ensuring the gelatin is dissolved. Pour over the pineapple panacotta, filling ¼ more of the cups height. Make sure the panacotta isn’t too hot before pouring over the cold pineapple panacotta. If it’s too hot wait a couple minutes. Refrigerate until set before proceeding with the vanilla bean panacotta

Heat up the heavy cream with the vanilla seeds and sugar over medium heat in a small saucepan. When it reaches a boil, remove from heat and let it infuse for 30 minutes to enhance the vanilla flavor. You can skip this, but I highly recommend doing it. Put 2 tablespoons of cold water in a large spouted measuring cup, I use my 8 cups measuring cup. Sprinkle 5 grams of gelatin powder over the water and let it hydrate for 5 minutes or so. If you let your cream infuse with the vanilla, heat it up just a tad before mixing it in the gelatin. Pour the vanilla cream over gelatin and stir until all the gelatin is dissolved. Pour into little cups.

Add all ingredients to the bowl of a mixer. With the whisk attachment beat heavy cream on high until fluffy and stiff. Keep your eye on it so you don’t overbeat.
Fit a piping bag with any large tips of your preference and scoop whipped cream in the bag. Pipe whipped cream swirls over vanilla panacotta. Garnish with a pineapple wedge, a mango slice and a mint leaf.