Mango Panna cottaJ
Panna cotta (Italian 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with chocolate, coffee, vanilla, or other fruit flavorings.
It is really simple to cook.
Today I will introduce you to mango panna cottaJ.
First let’s see how to prepare the panna cotta as it will be easy for you to add any flavors later.
Even the plain panna cotta with a dash of chocolate sauce or strawberry sauce makes it delicious.
Heavy cream* - 2 cups(400 to 420 gms )
Unflavored gelatin powder - one small pack of 30 gms.
Sugar** - 50 gms
Vanilla bean -halved and scrapped(including the bone marrow)
Vanilla essence - 1 tsp full
Oil to wipe the molds.
Take 2 table spoons of water and sprinkle the gelatin and allow it to settle for 10 minutes till we cook the cream.
Add the cream and sugar in a sauce pan along with the vanilla bean and bring it to boil in a medium flame.
When the cream is just at the simmering point turn off the flame and add the set gelatin and mix well.
The gelatin should dissolve in the cream
Then strain it in the colander to remove the vanilla bean and bring the mixture to room temperature.
Pour it in the mold greased with oil and refrigerate. It should set in four to six hours. Better is overnightJ
*Heavy cream-I used 33% fat cream. The best would be if you get 40% fat cream.
Please don’t use any cream which is of lesser fat content to 33%.
**You can increase the sugar to another 10 gms depending on the sweet level you need.
Now to the mango part .
Mango pulp * -2 cups.
Mango nectar -1 cup
Unflavored gelatin -1 small pack of 30 gms
Take a microwave proof bowl and add the gelatin in one cup of mango nectar and keep it aside for 10 mnts to set.
Take two cups of mango pulp. I used the canned kesar mango pulp.
*If you get fresh mangoes take 4 or 5 mangoes – Remove the skin and cut into small pieces.
Put it in a blender and make puree equivalent to 1 ½ cups.
Now heat the gelatin mix in microwave just for 1 minute only.
Add the warm gelatin into the mango pulp and mix well.
Pour it on top of the already set cream mixture.
Refrigerate for another 2 to 3 hours to set.
Your mango panna cotta is ready to serveJ
P.S-you can either prepare the mango or the cream mixture first of your choice.
Take a muffin tray and slant the glass and make it rest in the muffin counter. Pour the mixture that is prepared first almost to the edge of the glass.
Set the mixture in the refrigerator.
Once it is set remove the tray from the fridge and make the glasses straight and pour in the second mixture.
After this you need not have to use the muffin tray and can place the glass straight in the fridge.
Dear friends –
You can prepare the plain panna cotta and pour it in a mold. Once the panna cotta is set remove the mold from the fridge and place the mold in the warm water for 10 seconds.
Scoop it out in a serving plate and top it with chocolate sauce or strawberry sauce. Serve it immediately.