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Layered Mango Panna Cotta with Pistachio Praline

Enjoy the taste of an Australian summer with this gorgeous dessert. Brought to you by Coles.

Mango Layer

Cream Layer

Pistachio Praline

Notes

Top Tip: It’s important when using gelatinethat the temperature of the dissolved gelatine and the mixture it’s going into are the same, otherwise lumps may form. The vanilla bean can be washed, dried and reused.

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» Top Wine Matches For This Recipe

Angus Hughson

Chardonnay, Pinot Noir and Rose are the best wines to pair with Layered Mango Panna Cotta with Pistachio Praline.

 
 

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