Mango Panna Cotta – My Meals Story

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This mango panna cotta is the stuff summer time goals are made from! A two-layered Italian dessert made with mango jelly and set cream, this one’s wobbly, creamy and silky clean. All it takes is quarter-hour of cooking time and a little bit persistence until all of it units.

A spoon taking out a bite off the mango panna cotta

Despite the fact that I really like mangoes as is, nothing to me screams summer time fairly like a chilly mango dessert. In reality, I really like this fruit a lot that each mango season, I attempt to make a minimum of one dessert utilizing this fruit that I’ve by no means made earlier than.

Whether or not it’s making my mango shrikhand, mini mango cheesecakes, mango cake or a fast and easy mango lassi, this king of fruit actually makes every little thing higher! 

This mango panna cotta is likely one of the best belongings you’ll ever make, no kidding! You will love the delicate and wobbly pudding-like consistency and its wealthy, creamy flavour. I’ve already made this dessert a few occasions this season, and it’s at all times an enormous hit with the fam! 

However first, what does panna cotta imply in Italian? 

Panna cotta is a conventional Italian dessert, which accurately means ‘cooked cream’. This dessert has a delicate pudding-like, wobbly consistency that’s nonetheless agency sufficient to carry its form. Often, panna cotta is made with a handful of straightforward components like milk, cream, sugar and vanilla extract. And it may be topped with a fruit sauce or entire fruits. 

What does panna cotta style like? 

Panna cotta has a wealthy, creamy texture and tastes like candy milk with hints of vanilla. Right here’s my recipe for an ideal conventional panna cotta made with vanilla bean and I extremely suggest that you simply strive that one too. 

In case you aren’t already satisfied, listed below are some extra the explanation why it is advisable make this scrumptious mango panna cotta ASAP: 

  • Requires only a handful of simply obtainable components
  • Takes solely quarter-hour of lively cooking time
  • Excellent to make forward, particularly when internet hosting
  • An excellent easy recipe that’s good for newbies too
  • This recipe is naturally gluten-free and may be simply tweaked to make it vegetarian and/or vegan

Elements You Want

Right here’s every little thing you’ll have to make this scrumptious Italian dessert proper at dwelling: 

  • Gelatin: Used to set the layers and provides them that pretty jelly-like wobble. I’d suggest utilizing unflavoured powdered gelatin or gelatin sheets for the most effective outcomes
  • Mango pulp: I’ve used ripe Alphonso mangoes however any candy, ripe mango will work right here
  • Sugar: Regular granulated sugar utilized in each the layers
  • Cream: I’ve used heavy cream right here, however you possibly can change it with gentle cream or whipping cream too
  • Milk: Chilly full fats milk to permit the gelatin to bloom and dissolve utterly into it
  • Vanilla essence: Added to the cream layer for flavour and flavour. Slightly goes a great distance

How one can make Panna Cotta

This is learn how to make Panna Cotta:

Step by step picture collage showing how to make mango panna cotta

1. Add chilly water to a saucepan. Sprinkle gelatin over it and permit it to bloom, about 5-10 minutes. 

2. As soon as the gelatin has bloomed, add sugar and activate the warmth to low. Gently warmth the water, permitting the gelatin and sugar to dissolve. Whisk steadily and don’t let it simmer. If the saucepan will get too sizzling, take away it from flame till it cools down.

3. When the sugar and gelatin have virtually dissolved flip off the warmth. Add the mango pulp

4. Whisk the mango until its nicely mixed

Step by step picture collage showing how to make mango panna cotta

5. Divide the combo into the 6 moulds. Refrigerate for 4-6 hours or till firmly set.

6. Add chilly milk to a saucepan. Sprinkle gelatin over it and permit it to bloom for about 5-10 minutes. 

7. As soon as the gelatin has bloomed, add sugar and activate the warmth to low and gently warmth the milk permitting the gelatin to dissolve. Whisk steadily and don’t let it simmer. If the saucepan will get too sizzling, take away it from the flame till it cools down.

8. When the sugar and gelatin have virtually dissolved flip off the warmth. Add the cream and vanilla extract to the saucepan.

Step by step picture collage showing how to make mango panna cotta

9. Divide and pour the combo into the mango panna cotta moulds. Refrigerate for 6-8 hours or in a single day for finest outcomes.

10. To demould, run a knife alongside the aspect of the mould to loosen the panna cotta. Then immerse the jars or ramekins in heat water for 6-8 seconds, being cautious to not let water seep into the panna cotta. Allow them to relaxation on the counter for one more 5-8 seconds. Then rigorously invert it onto a plate and demould. Serve instantly.

Richa’s prime tricks to make the most effective panna cotta

  • Use the very best quality gelatin you’ll find as low-quality ones could not set correctly and typically even depart behind a bitter aftertaste. 
  • At all times add gelatin to chilly milk or water and activate the gasoline solely after it has bloomed. This ensures that the gelatin doesn’t burn. We would like it to only soften and dissolve
  • Refrigerate each the layers for no less than 4 to six hours (ideally in a single day) to permit them to set correctly. 
  • Whereas full fats cream works finest for this recipe, you possibly can simply substitute it with half and half (half milk half cream) for a lighter model of this recipe. 
  • If you’re a vegetarian and don’t eat gelatin, you possibly can change it with agar agar or China grass. This ingredient is well obtainable each on-line and in native Indian grocery shops. 
  • To make this recipe vegan, merely substitute milk and cream with a dairy-free possibility like coconut milk and cream; and the gelatin with agar agar or China grass.
  • To demould the panna cotta simply, gently run a knife alongside the sides of the mould and soak the mould in heat water for a couple of seconds. Invert and watch the panna cotta slide out.

How one can make mango sauce for panna cotta? 

Making mango sauce for this panna cotta is tremendous easy. All you want is a few recent mango pulp, which is then added to the gelatin and sugar combination. Stir every little thing collectively on low warmth for a few minutes till every little thing is nicely mixed collectively. 

Consider me, you possibly can’t miss out on this tremendous creamy, wealthy and indulgent dessert this summer time! Serve it as is or prime it up with some recent mango items, both manner, this elegant dessert is to impress everybody on the desk!  

Watch the Recipe Video

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Mango Panna Cotta served on a grey plate with a spoon

Mango Panna Cotta

Mango Panna Cotta is a beautiful two-layered dessert that’ll wow all people. It is the proper chilly, summer time dessert. This dessert is so versatile as a result of the mango layer may be changed with berries, kiwis and lots of different fruits

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Course: Desserts

Delicacies: Italian

Weight loss plan: Gluten Free

Prep Time: 5 minutes

Prepare dinner Time: 20 minutes

Complete Time: 25 minutes

Servings: 6 folks

Energy: 448kcal

Directions

Mango Layer

  • Add chilly water to a saucepan. Sprinkle gelatin over it and permit it to bloom, about 5-10 minutes.

  • As soon as the gelatin has bloomed, add sugar and activate the warmth to low. Gently warmth the water, permitting the gelatin and sugar to dissolve. Whisk steadily and don’t let it simmer. If the saucepan will get too sizzling, take away from flame till it cools down.

  • When the sugar and gelatin has virtually dissolved flip off the warmth. Add the mango pulp and whisk to mix.

  • Divide the combo into the 6 moulds. Refrigerate for 4-6 hours or till firmly set.

Vanilla Layer

  • Add chilly milk to a saucepan. Sprinkle gelatin over it and permit it to bloom, about 5-10 minutes.

  • As soon as the gelatin has bloomed, add sugar and activate the warmth to low and gently warmth the milk permitting the gelatin to dissolve. Whisk steadily and don’t let it simmer. If the saucepan will get too sizzling, take away from flame till it cools down.

  • When the sugar and gelatin has virtually dissolved flip off the warmth. Add the cream and vanilla extract to the saucepan.

  • Divide and pour the combo into the mango panna cotta moulds. Refrigerate for 6-8 hours or in a single day for finest outcomes.

  • To demould, run a knife alongside the aspect of the jar to loosen the panna cotta. Then immerse the jars or ramekins in heat water for 6-8 seconds, being cautious to not let water seep into the panna cotta. Allow them to relaxation on the counter for one more 5-8 seconds Then rigorously invert it onto a plate and demould. Serve instantly.

Video

Notes

  • Use the very best quality gelatin you’ll find as low-quality ones could not set correctly and typically even depart behind a bitter aftertaste. 
  • At all times add gelatin to chilly milk or water and activate the flame solely after it has bloomed. This ensures that the gelatin doesn’t burn. We would like it to only soften and dissolve
  • Add the cream after the sugar has dissolved utterly and warmth it simply sufficient till every little thing has blended correctly. Ensure that the cream combination doesn’t boil as that might hamper the setting properties of gelatin. 
  • Refrigerate each the layers for no less than 4 to six hours (ideally in a single day) to permit them to set correctly. 
  • Whereas full-fat cream works finest for this recipe, you possibly can simply substitute it with half and half (half milk half cream) for a lighter model of this recipe. 
  • If you’re a vegetarian and don’t eat gelatin, you possibly can change it with agar agar or China grass. This ingredient is well obtainable each on-line and in native Indian grocery shops. 
  • To make this recipe vegan, merely substitute milk and cream with a dairy-free possibility like coconut milk and cream; and the gelatin with agar agar or China grass.
  • To demould the panna cotta simply, gently run a knife alongside the sides of the mould and soak the mould in heat water for a couple of seconds. Invert and watch the panna cotta slide out.

Vitamin

Energy: 448kcal | Carbohydrates: 42g | Protein: 6g | Fats: 30g | Saturated Fats: 19g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 92mg | Sodium: 44mg | Potassium: 108mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1919IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 4mg

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