Cook time: 20 min
Serves: 4
This is the perfect recipe to try out this summer. This recipe is a new take on the conventional Italian dessert recipe using Alphonso mango. Panna cotta essentially should be creamy yet firm. Agar Agar has been used in the recipe, you may use Gelatin leaves or Gelatin Powder. Try it out and indulge in the sweetness of the mango and richness of the cream.
- INGREDIENTS:
- Fresh cream - 1 1/4 cup (I used Amul cream)
- Full fat milk - 3/4 cup
- Sugar - 1/2 cup (adjust according to the sweetness of the mango- I used a little less than 1/2 cup)
- Vanilla essence - 1 tsp
- Cardamom powder - 1/4 tsp
- Agar agar - 2 tsps OR 1 1/4 tsps gelatin
- Water - 3 to 4 tbsps (warm)
- Mango puree - 1 1/2 cup
- Lemon juice - 1 tsp
- Cardamom powder - pinch
- Mango cubes, nuts, mint leaves for garnish (Optional)
METHOD:
- To prepare mango coulis, in a small vessel, add the mango puree, 2 tbsp sugar, cardamom powder and simmer for 2 mimutes. Turn off flame, add lemon juice and mix. Allow to cool.
- Lightly grease the insides of the bowls you are going to serve the panna cotta. (I used glasses). Divide the mango coulis among the dessert bowls and cover with cling wrap and refrigerate for an hour or two.
- In a bowl, soak agar agar powder in hot water and keep aside for a 3-5 minutes.
- In another bowl, add whole milk and fresh cream and bring them to a boil on low flame. Add sugar and simmer till the sugar dissolves. Stir occasionally. Turn off flame.
- While the sugar is dissolving in the milk mixture, prepare the agar agar mixture. Place the small bowl on low flame and stir continuously till the agar agar melts and becomes a clear mixture with no lumps. Remove from heat.
- Test the milk mixture with your fingers to see if there is any undissolved sugar. The sugar has be to completely dissolved and blend well with agar agar. Place this over an ice bath and whisk well till lukewarm.
- Add the cooled agar agar mixture, vanilla essence and cardamom powder to the milk mixture and mix well till it is well blended.
- Remove the cling wrap from the refrigerated dessert bowls with mango coulis and divide the milk-agar agar mixture among them. Cover with cling wrap and refrigerate for at least 4 to 6 hrs or overnight.
- At the time of serving, remove the cling wrap, garnish with few mango cubes and nuts. and fresh mint leaves
TIPS: If you are using agar agar or gelatin sheets, place it in one-fourth cup of hot water for at least 20-30 minutes,
Recipe by: Shourya Agarwal- Contest Winner