MANGO PANNA COTTA

Mango Panna Cotta ~ a simple, light and creamy dessert! The ‘king of fruits’ is reigning high this summer in our local rhythu bazaar (farmer’s market) and the varieties available seem endless.

I have had my fair share of mangoes in its pure form this season. Recently, I got down to incorporating it into an elegant Italian dessert, Panna Cotta(meaning’cooked cream’ in Italian). The luscious tropical flavor of ripe mangoes pairs beautifully with soft and creamy Panna Cotta.

INGREDIENTS

• Fresh cream - 1 1/4 cup (I used Amul cream)
• Full fat milk - 3/4 cup
• Sugar - 1/2 cup (a little less than 1/2 cup)
• Vanilla essence - 1 tsp
• Cardamom powder - 1/4 tsp
• Agar agar - 2 tsps OR 1 1/4 tsps gelatin
• Water - 3 to 4 tbsps (warm)
• For Mango Coulis:
• Mango puree - 1 1/2 cups
• Sugar - 2 tbsps (add according to sweetness of mangoes)
• Lemon juice - 1 tsp
• Cardamom powder - pinch

                       

 METHOD FOR MAKING MANGO PANNA COTTA

1. To prepare mango coulis. In a small vessel, add the mango puree, sugar, cardamom powder and simmer for 2 mts. Turn off flame, add lemon juice and mix. Allow to cool.
2. Lightly grease the insides of the bowls you are going to serve the panna cotta. Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two.
3. In a small bowl, soak agar agar powder in hot water and keep aside for a few mts.
4. ............................

For full instruction please see: www.sailusfood.com

Share this post