Mango Panna Cotta
Mango Panna Cotta is a very light and creamy molded chilled Italian dessert similar to Flan, Creme Brulee or Pudding or Custard. Mango Panna Cotta looks and tastes wonderful with ripe berries, chocolate shavings or mint leaves. A beginner will be able to quickly and easily make this dessert. If you have other fruit at home give them a try, only adjust the sugar as much or as little as needed. You can make the Cotta up to two days ahead and keep them well-covered and chilled.
If you want to cut the richness of Panna Cotta, you can swap out half-and-half for the heavy cream, or buttermilk. Another easy change is to infuse the cream with lemon verbena, fresh mint leaves, cinnamon sticks, or even rose petals, in place of the vanilla. To make buttermilk Panna Cotta, substitute buttermilk for a little more than half of the heavy cream that’s called for. Heat only the cream then let the mixture cool until tepid and stir in the buttermilk. This easy to exchange milk with coconut milk or almond milk. Using Agar Agar is an excellent alternative when serving a vegan for this fantastic dessert
I hope you try it soon. Please let me know how you like this recipe.
Mango Panna Cotta
- 2 med. mangos 1 1/2 cups pureed
- 1 1/2 cup cream
- 1 1/2 cup milk
- 2 Tbsp gelatin (2 envelopes) or kosher gelatin or Agar Agar
- 1/2 cup water
- 1/3 cup sugar
- 1 tsp vanilla
Dissolve gelatin (or agar agar) in the hot water allow to sit for a few minutes, stir to help the gelatin or Agar dissolve. In a small saucepan heat the milk, cream and sugar to a light simmer then turn off the heat. Whisk the sugar to help dissolve it completely, then whisk in the gelatin mix, making sure to whisk out any lumps. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Rinse and peel and chop the mangos. Add to the blender and make a smooth puree. Allow the panna cotta mixture to cool then add the mango puree and vanilla extract, mix very well.
Pour the mango panna cotta in individual serving bowls. Cover the serving bowls plastic wrap. Place the Mango Pana Cotta in the refrigerator to firm up. Serve chilled with some chopped mango pieces or garnish with mint leaves.
You may serve directly from the ramekin or you can dip each ramekin, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto the center of a small plate.
Garnishing Tips: Drizzle with chocolate or caramel sauce. Warm some raspberry or strawberry jam and drizzle over top. Sprinkle chopped nuts or grated chocolate or coconut on top. Mint leaves make a great finishing also.
Troubleshooting: The panna cotta is still liquid after several hours! Perhaps the gelatin didn't melt all the way, or you accidentally boiled the mixture. (Boiling destroys gelatin's thickening power.) It may also have not set long enough.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.) Use a small sharp knife to split the vanilla bean lengthways, then scrape the seeds from inside the bean. Add the seeds and bean to the saucepan. Slowly bring to ta simmer over a medium heat. Remove from the heat and set aside for 10 minute