Panna Cotta with Mango.

Hola!

I hope you had a lovely Valentine's day yesterday with all the plans you might have thought about to impress your other half :)

I prepared desert for the evening which consisted of an exotic fruit - mango ! Very simple recipe which I wrote below, here for you to try. Panna cotta when translated means 'cooked cream', and that's what are you going to do! Cooking cream to make a very soft and flavourful desert with a smooth mouthfeel.

This recipe is divided into two parts where you are going to prepare the panna cotta and the mango puree seperately.

Ingredients

100 mL milk.
300mL whipping cream.
6 tablespoons gelatine powder.
2 table spoons of sugar (depending how much of a sweet tooth are you)
1 teaspoon Vanilla extract.
2 teaspoons of cold water.

1 ripe mango.
2 teaspoons of gelatine.
optional : 2 teaspoons of sugar.


Method for panna cotta

1. In a saucepan on medium to low heat, put the milk and sugar and mix until the sugar is dissolved in the milk.

2. In a small bowl mix the 6 tablespoons of gelatine with 2 teaspoons of cold water to soften the gelatine.

3. When the mixture of milk and sugar is well dissolved, put the whipping cream, the vanilla extract and the 6 tablespoons of gelatine powder (with the cold water) and whisk well until well incorporated and until the gelatine dissolves completely. The gelatine's role in this mixture is to solidify a bit the cream and you can get a creamy and milky jelly.

4. When the geltine is well dissolved, put off the heat and prepare cups for your desert presentation. Pour the mixture into glass cups and refrigirate for 4 hours or overnight to let solidification to occur.


Method for mango puree

1. Pick a ripe mango. In order to know whether a mango is ripe enough to be eaten , its texture should be soft and also it smells fruity, it indicates that it is ripe enough.

2. Peel and core the mango using a potato peeler and cut as much meat as possible from the pit.

3. Put the pieces of mango in a bowl and blend them. I used my hendheld blender but you can also use a food precessor. Blend until a puree texture is achieved.

4. Put the puree in a suacepan on medium to low heat and add the 2 teaspoons of gelatine and whisk until the gealtine is dissolved. If you want more sweetness, you can add 2 teaspoons of sugar, but I did not use any sugar in the puree and it had the perfect amount of sweetness. Whisk until the sugar is dissolved.

5. When dissolved, switch off the fire and put in a seperate bowl to cool.

6. After 4 hours in the fridge, get the panna cotta and top it with the mango puree. Put again  in the fridge for the puree to solidify. 

7. Serve cool.

Enjoy! 

Ciklemfusa

xx