Tropical Panna Cotta

(2021 Pairings - Italy - Europe) From Piemonte - Velvety cream dessert, infused with tropical fruit, natural vanilla beans, cane sugar, garnished with mango compote and caramelized pecans.

Photo of Tropical Panna Cotta


1/2 cup + 1-1/2 Tablespoons water divided
1-1/8 cups sugar divided
5 teaspoons gelatin powder divided
1 cup reserved juice from canned DOLE Mixed Tropical Fruit Tidbits in Juice
1 cup DOLE Chef-Ready Cuts Mango Cubes
1 each vanilla bean scraped divided
2 pints heavy cream
whole recipe tropical gelee sub-recipe
whole recipe mango compote sub-recipe
1/3 cup caramelized pecans pre-made crushed


  1. Tropical Gelee Method:

    1. Heat 1/4 cup of the water in a small pot with 1/8 cup sugar. 

    2. Mix 1/4 cup water with 2 teaspoons gelatin to bloom.

    3. Stir the bloomed gelatin into the warm sugar mixture and heat until dissolved.

    4. Put the tropical fruit juice in a bowl. Strain the gelatin mixture into the tropical fruit juice, stirring constantly to prevent seizing.   

    5. Pour 2 tablespoons of mixture into the bottom of the 10 serving vessels and allow to cool for at least 1 hour

  2. Mango Compote Method:

    1. Put mango, 1/2 cup sugar, and 1/2 of the vanilla bean in a small pot and reduce to a thick consistency, stirring occasionally.

    2. Cool and set aside for later use.

  3. Assembly Method:

    1. Add the heavy cream, 1/2 cup sugar and remaining vanilla bean to a small sauce pot and bring to simmer.

    2. Bloom 1 Tablespoon gelatin in the 1-1/2 Tablespoons water.

    3. Add the bloomed gelatin into the cream mixture and simmer for 1 minute, stirring until dissolved.

    4. Strain into a bowl to cool for 20 minutes, stir occasionally to avoid setting. 

    5. Pour the lightly cooled panna cotta into the vessels with the fully cooled Tropical Fruit gelee in it.

    6. Let set for at least 2 hours in a refrigerator.

    7. When fully set, top with 1 Tablespoon mango compote and 1-1/2 teaspoons crushed pecans.

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