Friday 5 July 2013

Mango Pana Cotta with Fresh Mango Jelly

There is something about this ambrosial fruit that inspires obsession. Come mango season and you see the sweetness of this delicious fruit being glorified everywhere, confirming its title of being the "King of fruits". Kulfis, Ice creams, smoothies, cakes, salads, desserts, pickles, drinks......we just can't seem to get enough of it.  
With the mango season in full bloom, I too got inspired and indulged myself in some of the mango madness happening all around me. I hit upon this recipe from the net and what instantly appealed to me, apart from the panacotta which I have never tried before, was the use of fresh mangoes to make the jelly which I found really interesting. Inspite of my apprehension about adding honey, as I thought it might end up making the dessert extra sweet, it actually lend a very fresh flavor to the dessert and combined with the mangoes it was just perfect. Everyone absolutely loved it.
You too go ahead and make the most of this delicious fruit while the season lasts.
I don't know about you but I will be attempting many more recipes before the mango season runs out, so keep coming back for some more mango madness on bake-a-mania.

For the panacotta:
Mango Puree - 1 cup
Cream -  1 1/2 cups
Sugar – 1/4 cup
Milk – 1 cup (divide 1/2&1/2)
Gelatine – 2 tsp
Honey – 2 tsp
Vanilla essence - 1 tsp
For the Mango Gelee:
Mango puree – 1 cup
Cool water – 3 Tbsp
Gelatine – 11/2 tsp

To make the Panacotta:
Pour ½ cup milk and sprinkle gelatin on it. 
Let it stand for 5 minutes.
Meanwhile in a small saucepan, heat the milk, cream, honey and sugar for 5-7 minutes till the sugar dissolves.
Remove from heat and add in the pureed mango. Mix well.
Add in the gelatin mixture and stir to combine.
Whisk  well to ensure that  there are no lumps of gelatin in the mixture and it is smooth.
 Pour the mixture in a serving dish or a wine glass.
Keep the dish in the fridge to cool till you make the jelly.

To make the jelly
Heat the mango puree and water until the sugar dissolves.
Dissolve the gelatin in 3 tbsp hot water . 
Make sure the water is really hot to dissolve the gelatin completely.
Mix the gelatin in the mango puree and stir thoroughly.
Pour the mango jelly over the set pana cotta.
Cover the dish with a plastic wrap and keep in the fridge to cool for 5-6 hours till completely set.
Garnish with some whipped cream and fresh mangoes.

This recipe was chosen to be published in the e-magazine Tamarind Rice

1 comment:

  1. Nice one. I'm sure my wife will make it for me.
    Thanks for sharing.