Panna Cotta is an Italian
dessert that literally means "cooked cream". This is one of the
simplest and most crowd-pleasing dessert made with just a few ingredients;
cream (and/or milk), sugar, and vanilla that are set with gelatin.
I describe panna cotta as a creamy eggless
custard-like pudding has a rich flavor and silky smooth texture that takes
just minutes to prepare.
It’s a great dessert to add
to your dinner-party as it can be made ahead, and is well suited for
individual servings, stunning to look at, and delicious to eat. And it’s
easy to infuse this basic recipe with different flavours. My favourite
variation is below.
VANILLA PANNA COTTA WITH MANGO MOUSSE AND KIWI MANGO GLEE
So here we go:…
Making of vanilla panna cotta
with mango mousse and kiwi glee:
Panna Cotta
Ingredients
1. Unflavored powdered gelatin – 1tbsp
2. Cold milk – 1/4cup
3. Heavy whipping cream or thick cream -2 ¼ cups
4. Granulated sugar – ½ cup
5. Vanilla extract – 1/2tsp
Method
To start, have ready six small wine glass/ceramic
bowls/custard cups or other small dessert cups.
In a small bowl, sprinkle the gelatin over the cold milk and
let this mixture sit for about 5-10 minutes. It will soften, swell and become
spongy. Meanwhile, combine the cream and sugar in a medium saucepan and bring
it just to a boil, stirring to dissolve the powdered sugar. Once the cream is
very hot, remove the pan from the heat and stir in the gelatin mixture. Stir
over low heat until you no longer see any gelatin particles. Stir in the
vanilla extract. Pour the cream into the dessert cups (if you are layering it
then pour only 1/3rd of the glass.) and place in the
refrigerator to chill for 2 to 4 hrs, or until set. (For tilting effect – see
the last part)
For mango and Kiwi Glee layer: (you can try with other fruit
juices or puree also,
1. Mango Puree - 1 cup (I used Almarai Pure thick Mango juice
and for Kiwi I used Kiwi juice)
2. Sugar – 2tbsp (Add only if using unsweetened puree)
3. Gelatin – 2 tsp
4. Cold water – 6tbsp
Sprinkle the gelatin over cold water in a bowl and let it
rest for 5 minutes. Add sugar in mango puree and heat till sugar is dissolved,
(if using sweetened puree, just heat the puree a little bit). Remove from heat
and pour the mixture over the gelatin and stir until gelatin is dissolved in
the mixture. Let the mixture cool for 2-3mintues close to room temp (if you are
planning on layering on top of Panna Cotta, a hot mixture will heat up your
chilled Panna Cotta. So pour only after the mixture is completely cool.) Pour
on top of Panna Cotta to next 1/3rd of the glass and
refrigerate for 5- 6 hrs.
Mango Mousse:
1. Mango puree – 1 cup (you can use thick
mango juice too)
2. Sugar - 5 tbsp ( use only if using
unsweetened mango puree)
3. Whipped cream – 2 cups
4. Gelatin – 2 tsp
5. Cold water – 6 tbsp
Sprinkle the gelatin over cold water in a bowl and let it
rest for 5 minutes. Heat mango puree and sugar till it dissolved. Pour over
gelatin and stir until gelatin is dissolved in mixture and fold in the whipped
cream and allow it to cool. Pour the mixture in a piping bag and fill the
glasses till top and cool for 5 – 6 hrs.
Tilting Effect
Pour the Vanilla panna cotta till the glass is 3/4
full. Keep this in the refrigerator for 2 hours till it sets. If you are going
in for the tilted look, you will need an egg carton or cupcake tin etc. Place
the glass in the egg carton in such a manner that it is tilted sideways. Slowly
pour in the panna cotta mixture till it is three quarters full. Leave to set in
the refrigerator.
After 2 hours, remove the panna cotta from the fridge and
change the position of the glass if you want a V shape effect and pour the
mango glee 1/3rd of the glass. Return the glasses to the fridge
so that it sets completely. When it sets, repeat the same method for kiwi and
for the mousse. This dessert can be made upto 2 days in advance. It makes
for a delicious dessert.
It's a very tasty dessert! Enjoy ...
