Mango Panna Cotta

 

 

 

Finally! The crowning   glory! Mango Panna Cotta ,  a dream dessert for mango maniacs and all those who cant get enough of this wonder fruit. You just cannot eat a mango by simply peeling and dicing . It deserved more drama as it isn’t just any other fruit. It is The Mango!

King of fruits doesn’t seem to give the much elevated status this luscious fruit deserves. Am not a poet but even I go into a rhapsody with this blessed fruit. Every year the thrill returns just when the mango tree starts to put out its magnificent little bunches of tiny glorious green jewels , the baby mangoes and we glance at the trees , yes we  are fortunate to be surrounded by Mango trees. That is when the first crop descends on the markets by the cartloads and we swoop on them to get our hands on the first green babies  with pickling in mind and we start to pickle by the jars, one part of the brain already making plans for the ripe mangoes too.

Not before long the grande dame of them all , Mango, sun ripened arrives giving off amazing scents in the air . leaves you heady . In India we get so many varieties according to the regions where they come from , the manner of growth and there are enough Mango fairs going on.

I hit upon Panna Cotta as I had never made it before but had heard enough and seen enough, it was too tempting not to make it and I had to do it fast as the season was already on its last leg of just a few more days.

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally
from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries,caramel, chocolate sauce or fruit coulis. 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….source..WIKI

As always while making this amazingly simple dessert though it does sound exotic, I had a confusion , how to proceed as there were so many confusing variations and then I decided to simply follow the Nestle Family recipe .Previously I had tried their Kalakand recipe by following the recipe given on the condensed milk can and it worked like a charm. So here is the recipe for Mango Panna Cotta from the original Nestle Family recipe.

 

 

This recipe can be made for Navarathri vrat by replacing china grass with sabja seeds paste .

 Ingredients:

 

Hung yogurt

or greek yogurt  200 g

1.5 tbsp china grass or sabja seeds paste if using for vrat / navarathri 

water 1/4 cup

fresh cream 200 g

sugar 4 tbsp

1 cup mango pulp

diced mangoes ..1/2 cup

 

Method

1. Add  china grass to warm water

to dissolve

2. Heat cream and sugar together.
Whisk lightly. When the creamcomes to a boil,remove from fire and add
softened  china grass or the paste of sabja seeds. it must be soaked in warm milk or warm water to allow it to swell , then grind to smaooth paste .
3. Stir well till all the  china grass/sabja seeds paste 

is dissolved

/

4. Beat together the thick hung yogurt

and mango pulp,

keeping aside 2 tablespoons of

mango pulp for
decoration.

5. Add the cream and china grass
mixture to the above mango mixtureand stir well.
    You can garnish the top with slivered

pistachios.

6. Pour into a glass dish, cover
with a cling  wrap and refrigeratefor 4 hours.

 

 

 

Notes

The mango panna cotta can be ladled into individual glass bowls or glasses or ramekins.
You can use the whipping cream to give soft peaks and layer  the top with mango bits .
While ladling the panna cotta in individual glasses, you can alternately ladle the panna cotta first, top with mango pulp, again ladle another layer of panna cotta and finish off with piped whipping cream with fruit bits. Visually  delightful to see the layered effect.  Enjoy!

Comments

  1. Anonymous says

    Thanks for this wonderful recipe. Never tried this before. I do not have cling wrap. Is it important to cover using that?

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