DISH NAME : MANGO AND CREAM PANNA COTTA

Preparation Time : 20 minutes

Chilling Time : 4 to 6 hours

Description

Panna cotta (meaning"cooked cream") is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be flavored with coffee, vanilla, fruit sauces/pulps, rum etc. Gelatin is softened in a cold liquid, then added to the warm cream mixture. This is poured into molds and allowed to set. The molds may have caramel in the bottoms, giving a result similar to a creme caramel. Although the name means 'cooked cream', the ingredients are only warmed enough to dissolve the gelatin and sugar and not boiled.

Garnishes


History
The name panna cotta is not mentioned in Italian cookbooks

Note

1) I have used amul fresh cream(25% cream).
2) Adjust sugar according to the sweetness of mangoes.
3) If kept in freezer to set, each layer will set in 2 hrs, whereas in fridge it may take 4 to 6 hrs.
3) Vegetarians use agar agar or china grass in place of gelatin. In that case use powdered gelatin.

Method

Cream layer:-
1) Add gelatin to hot water and keep aside for 20 to 30 minutes till it is completely dissoved and turns watery.
2) Warm cream on low heat with sugar.
3) Add gelatin to it and warm till everything is mixed together.
4) Remove from fire. Add vanilla extract.
5) Strain the mixture. Pour into moulds and keep in the fridge to set after it has cooled down. Let it set before pouring mango layer.
Mango layer:-
1) Add gelatin to hot water and keep aside for 20 to 30 minutes till it is completely dissolved and turns watery.
2) Mix sugar with mango pulp and warm lightly.
3) Add gelatin to mango pulp. Mix well. Strain.
4) Pour this over the set cream layer and keep in fridge to set.

Serving Suggestions

Panna cotta is often served with a coulis of berries, or fruit sauce or chocolate. It may also be covered with chopped fruits. In this case since we are making a mango layer, a fruit sauce is not a must.