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Mango Panna Cotta


Summer time = Mango Mania.

When the king of fruits arrives, we can’t resist indulging in its juicy goodness in every possible way. Whether enjoyed fresh and sliced, blended into refreshing juices and shakes, or drizzled over decadent desserts, no “mango” is ever left unturned.

One delightful treat to try is Mango Panna Cotta—a simple yet elegant dessert perfect for the warm summer months. This make-ahead classic is topped with a luscious sweet-and-tangy mango sauce, making it the ideal centerpiece for entertaining guests.

A spoonful of panna cotta is remarkably creamy, melting in the mouth without a trace of grittiness or lumps. Panna cotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy and its name literally means "cooked cream". You can eat it straight out of a cup, but it's often unmolded onto a plate and drizzled with sweet sauce and garnished with fruit.

It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. The earliest recipes mention simmering the cream with fish bones (the collagen would set the cream).

Today panna cotta is almost invariably made with gelatin, which gives it a smooth mouthfeel and a melt-in-the-mouth texture. You can substitute the gelatin with Agar Agar or China Grass for a vegetarian version.

But you can create a wide spectrum of taste and richness depending on the type of dairy used. The cream may be aromatized with rum, coffee, vanilla, or other flavorings. You can also make it using coconut milk or almond milk.

So, here's the recipe:

Ingredients:

1 1/2 cups cream

1 1/2 cups milk

1/2 cup sugar

1 vanilla bean pod (or 2 tsp vanilla extract)

2 1/2 teaspoons gelatin

For the Mango Sauce recipe click on: https://bit.ly/3acecnH

 

Method:

Place the cream and milk in a saucepan. Use a small sharp knife to split the vanilla bean lengthwise, then scrape the seeds from inside the bean.

Add the seeds and bean to the saucepan. Slowly bring to the boil over a medium heat. Remove from the heat and set aside for 10 minutes.

Discard bean from cream mixture. Add sugar and return to a low heat. Cook, stirring, for 5 minutes, or until sugar dissolves.

Place 2 tablespoons of boiling water in a small heatproof bowl. Sprinkle over gelatin. Bring a small saucepan of water to boil. Remove from heat.

Sit the bowl of gelatin in the water and stir until dissolved. Cool slightly, then stir into the cream mixture. The panna cotta mixture is ready. 

Once the mixture is completely smooth, pour it in your desired glasses or ramekins. Refrigerate until fully set; 4 to 6 hours.

When it is time to serve, top up the panna cotta moulds, with spoonful of mango sauce.

So, go ahead and make this Mango Panna Cotta while mangoes are still in season and have yourselves Mango-licous moments!!!!


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