Panna Cotta - Vanilla Panna Cotta with Mango Mousse & Kiwi, Mango Glee

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 1/3^rd 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 1/3^rd 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 1/3^rd 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 ...