Tuesday, 5 June 2012

{Celebrating Summer} Panna Cotta with mango gelee


It is mango time, again.
I cannot get enough of them! The mango season this year has been great, and they are so reasonably priced at the moment. Summer is finally here, you know?
In India its a belief, mangoes are considered to have properties of heat. "Enjoy them in small amount", I could almost hear my mom's advice now. But I can hardly ever resist the fruits, with their distinct tropical sweetness and flavours. To the very least, I am trying to be more moderate by not picking boxes after boxes of mangoes...

Today marks the first day of summer in down under. I wonder where the sunshine is. Never mind, I have these pots of sunshine with me - panna cotta with mango gelee. The panna cotta is perfectly creamy and smooth. It pairs nicely with the tropical flavours of mangoes.

The colors are so beautiful! I like to present panna cotta in a glass or small milk bottles like this rather than inverting them onto a plate. Much easier this way!

PS: I got these bottles off eBay a while back. I haven't seen them around here...

Panna Cotta with mango gelee
Ingredients (for 6 small bottles size 125ml)
200ml milk
300ml cream
80g castor sugar
2.5 teaspoons gelatine powder

For the mango gelee

2 medium mangoes (Alphonso)4-5 tablespoons sugar (depending on the sweetness of the fruits)
1.5 tsp gelatine powder

Method { I created the effects with mango gelee at the bottom of the jar }

Prepare the gelee first:
Peel the mangoes and cut away the flesh from the seed. Puree them finely.

Add sugar to the mixture. Adjust the level of sugar depending on the sweetness of your fruits.

In the meantime, heat up a few tablespoons of water, wait for them to go back to warm. Sprinkle gelatine powder (2.5 teaspoon), and then whisk to thoroughly dissolve. Pass this mixture into the mango, stir to combine.

Divide the mango mixture into 6 bottles. Leave to set in the fridge before proceed to the panna cotta. (If you want the "angle" effect, put the bottles into an egg tray, tilt them a little).

Prepare the panna cotta
Heat the cream, milk with the sugar over low heat. Stir regularly until the sugar is dissolved. Set aside.

Warm 3-4 tablespoons of water. Sprinkle gelatine powder (1.5 teaspoon), and then whisk to thoroughly dissolve. Pass this mixture into the cream mixture, stir to combine.

Carefully ladle the cream mixture into the pot. Set in the fridge for at least 4 hours. Serve chilled.

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