Mango Pannacotta

17:40

Mango Panacotta: A layered mango pannacotta made with fresh mango puree and milk cream layer. Pannacotta is an Italian gelatin based dessert cooked with cream and flavored with different flavorings or fruits which are served after the main course as a chilled dessert.



I have always wanted to make pannacotta but never ever attempted before because of the animal based gelatin that is used in the recipe. But this time when my in-laws came to visit us in Florida I asked them to bring packets of china grass. As we do not get plant-based gelatin here in Ireland I knew that my china grass packet would be handy for me to use here. They brought two packets but sadly while packing for the shifting I had to throw one packet along with all of my props and many other favorite things. That was real weird, right??



Finally last week I tried making the pannacotta at home. We are still getting the mangoes but they are not as sweet as they should be and that's why I had to add some sugar in the mango layer . But if your mangoes are ripe and sweet enough you do not have to add the sugar in the mango layer.This classic dessert is totally adored by my family and they have asked me to try it again with fresh mangoes when it's season.




Blogging Marathon#70
Week 2 / Day 2
Theme- Glass Desserts
Dish- Mango Pannacotta

Ingredients:
For mango,layer
2 cups mango pulp
2 tablespoon sugar
1/2 cup water
8-10 threads china grass

For milk cream layer
1 cup milk
1/4 cup heavy cream
2 tablespoon sugar
8-10 threads china grass

To garnish
mango cubes
mint leaves

Method:
For mango layer
Puree the mango pulp in a blender.
In a saucepan add water and sugar and china grass strands. Cook until it starts boiling.
Keep stirring in between and boil for about 8 minutes. Remove from heat and strain the mixture through a strainer.
Add the sugar syrup into the mango pure. Whisk to combine.

Place your desired glasses or jars in a muffin case slightly tilted from one side. Carefully pour the mango layer until it reaches the top edges from one side.
Place it in the refrigerator to set for about 2 hours.

For milk cream layer:

In a saucepan add milk sugar and china grass threads. Stir and cook until it starts boiling. Keep it on boiling for about 8 minutes and do not forget to stir in between. Remove from heat and strain the milk pressing with the back of spoon through the strainer.
Add heavy cream and whisk to combine.
Pour the milk-cream layer over the preset mango layer . place in refrigerator to set for about 2 hours.
Once milk layer sets garnish with chopped mangoes and mint leaves.



Serve and enjoy.



Serve -2 Cooking time- 20 minutes



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70

Best regards,

Sapana Behl

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7 comments

  1. Omg, this is a killer dessert, pannacotta rocks Sapana, i would like to finish some rite now.

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  2. Love that c?ick with lace background!

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  3. OMG, what a beautiful glass of pannacotta. Looks absolutely delicious..

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  4. Wow!!! absolutely delicious looking mango pannacotta.

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  5. Love the way you tilted the mango layer Sapana, lovely dessert.

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  6. Stunningly tempting pictures of the sinful dessert!

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  7. Such an inviting and delicious looking mango pannacotta.

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Thanks!

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