Mango Panna Cotta Recipe:
Panna Cotta with white rose flavour and ‘dashari‘ mangoes
Mango Panna cotta is an absolutely gorgeous answer to and easy and delicious dessert, especially in this season when mangoes are available in abundance, weather’s too hot to spend a lot of time infornt of stove and a nice chilled dessert is certainly a much welcome option over its warmer counterparts. This traditional all time favorite recipe in fact simply works amazing in all season, it blends almost perfect with most seasonal fruits be it berries, or kiwi or cherries or strawberries or pineapple or any caramel. Well for now I am not yet over the mango obsession, so here goes my recipe.
Ps- I am not too happy with my final picture to this one; I’d have liked to be more expressive with plating. Nonetheless, the taste was absolutely gorgeous so I am overlooking the not so good presentation and sharing it here with you. Shall try and add some better snaps when I do this recipe again in future.
Ingredients (Serves 4):
- 300 ml full fat cream
- 200 ml full fat milk
- 2 teaspoon gelatin powder or 4 soaked gelatin sheets
- 8 teaspoon castor sugar
- 1 teaspoon vanilla or 2 vanilla pods; I in fact used white rose a changet.
- A cup full of cut fresh mangoes, I’ve used dashahri variety(kesar or Alphanso would be equally good )
For the Garnish:
- Some fine cut strips of mango or caramelized mango strips, click here for recipe.
- Heat cream, milk and sugar together in pan. Add the flavoring essence followed by soaked gelatin sheets or carefully sprinkle the gelatin powder while continuously stirring the mixture.
- Bring it to one boil while continuously stirring so that the gelatin completely dissolves and no lumps are formed. Incase you have lumps simply strain once.
- Remove from the stove, add the cut mangoes mix well and allow cooling down to room temperature.
- Now either pour into ramekins or directly into small serving glasses and let it set in the refrigerator for 3-4 hours.
- Serve chilled with a generous garnish of caramelized mangoes or cut mangoes.
Dos and Don’ts:
- Do use any other fruit as you like.
- Do allow the mixture to cool down to room temperature before putting in the refrigerator.
- Don’t keep any lumps in the mixture; it will be such a turn off.
- Don’t cook the milk and cream for too long, just one boil and off you go.
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