mango panna cotta

It is beginning to look like this house will never run out of mangoes.

Which is a double-edged sword. On one hand, we love mangoes and it is nice to see my picky son eat some fruit willingly. On the other hand, I have to think of different ways to use up very ripe mangoes.

Today I decided to make a panna cotta with the mangoes. A panna cotta is simply a cold pudding of Italian origin.

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If you’d never had panna cotta, you really have no idea what you are missing out. It is a silky dessert that is very smooth and light. In short, it is delicious!

To set the panna cotta, gelatin is usually used. I am not sure if you can use jelly powder or agar-agar powder to make panna cotta. I am pretty sure that the consistency of the dessert will be compromised. If you’d like to use either jelly powder or agar-agar to replace gelatin sheets, you will have to do some experimenting.

“Blooming gelatin is a step integral to ensuring the smooth texture of a finished product. It involves sprinkling the powdered gelatin into a liquid and letting it sit for 3 to 5 minutes. Then, when the mixture is heated, the gelatin will dissolve evenly. You can bloom gelatin in just about any liquid.” (whatscookingamerica.net)

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You can also use gelatin powder in place of gelatin sheets. Simply substitute one sheet of gelatin with one teaspoon of gelatin powder. However, you will need to allow the gelatin powder to bloom (using part of the liquid used in the recipe) before using. I am not going to go into details about how to do this in this post. I shall be posting a recipe soon in which I will make sure of powdered gelatin, so if you are in a hurry and have no idea how bloom the gelatin, you can always Google for some answers!

Here are the step-by-step instructions on how to make Mango Panna Cotta.

Soak the gelatin sheets in ice water to soften completely.

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Puree the mango in a blender.

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Add the milk, cream and caster sugar in a saucepan. Stir this over low heat until all the sugar has melted. Do not let the mixture come to a boil!

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Turn off the heat. Squeeze excess water off the gelatin and add the gelatin to the milk mixture. Stir until all the gelatin has dissolved.

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Place the saucepan in an ice bath (ie, a basin of ice water) to cool the mixture. Add the lemon juice and stir to mix. Remember to stir the mixture occasionally.

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Transfer 1/3 of the mango puree into the milk mixture. Whisk to combine.

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Pour this into the bowl containing the remaining mango puree. Whisk until well-mixed.

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If you want your panna cotta to contain bits of mango, divide the mixture into containers directly. If you prefer a smoother panna cotta, sieve the mixture before dividing it among the containers.

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Cover the containers with cling film and chill the panna cotta for at least 4 hours. 

Top with mango cubes and serve!

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YUMMY!

Mango Panna Cotta
Yields 5
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Ingredients
  1. 3 sheets gelatin, or 3 teaspoons gelatin powder
  2. 200g mango puree
  3. 250g milk
  4. 100g heavy cream
  5. 35g caster sugar
  6. 2 teaspoons (10ml) lemon juice
  7. extra mango, cubed
Instructions
  1. Soak the gelatin sheets in ice water to soften completely.
  2. Puree the mango in a blender.
  3. Add the milk, cream and caster sugar in a saucepan. Stir this over low heat until all the sugar has melted. Do not let the mixture come to a boil!
  4. Turn off the heat. Squeeze excess water off the gelatin and add the gelatin to the milk mixture. Stir until all the gelatin has dissolved.
  5. Place the saucepan in an ice bath (ie, a basin of ice water) to cool the mixture. Add the lemon juice and stir to mix. Remember to stir the mixture occasionally.
  6. Transfer 1/3 of the mango puree into the milk mixture. Whisk to combine.
  7. Pour this into the bowl containing the remaining mango puree. Whisk until well-mixed.
  8. If you want your panna cotta to contain bits of mango, divide the mixture into containers directly. If you prefer a smoother panna cotta, sieve the mixture before dividing it among the containers.
  9. Cover the containers with cling film and chill the panna cotta for at least 4 hours.
  10. Top with mango cubes and serve!
Adapted from Meng Lao Shi
Adapted from Meng Lao Shi
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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