Mango Panna Cotta

Mango Panna Cotta

1.Mango-1 big

Sugar-2 tbsps

Water-1/4 cup

Blend this together to fine purée.This purée should be 1 cup (250 ml cup).

2.Gelatine/Agar agar-1 1/2 tsp

Water-2 tbsps

Soak the gelatine/agar agar for 10-15 minutes.(Powder the agar agar before measuring and then soak if you are using agar agar strands).

Add 2 tbsps hot water to the bloomed gelatine and stir to dissolve.

(If you are using agar agar Add 2 tbsps of water and double boil till the agar agar is dissolved .)

Add half of the dissolved gelatine/agar agar mixture to the mango purée and stir in.

Place the serving glass in a bowl so that it gets tilted slightly.(U can place the glasses in muffin trays if you don’t have small bowls)

Now pour the mango purée into the glasses till it reaches the rim.Refrigerate for 1-2 hours or until Set.

3.Milk-1/2 cup

Cream-1/2 cup (I used Almarai whipping cream)

Sugar-2-3 tbsps (adjust to your sweetness)

Vanilla essence-1/2 tsp

In a steel vessel add all the above ingredients except vanilla and bring to almost boil.(can remove once sides starts bubbling )

If your remaining gelatine/agar agar mixture has already set by now u should add to the above milk and cream mixture and heat till dissolved.Remove and add vanilla and allow it to cool.

Now remove from refrigerator the glasses with the set mango purée and place them straight and pour the cooled cream mixture to the rim and refrigerate again for 2 -4?hours or overnight till completely set.

Mango Panna Cotta is ready .Garnish with some chopped mangoes and serve.

With this I got 5 small glasses of Mango Panna Cotta .