It’s summer. It’s a special dessert . There is no whipping or beating to do. Few ingredients. Its wobbly, it’s light, creamy and absolutely delightful. A delicate blend of cream, milk and gelatin. It’s the most loved Italian dessert of all times . It’s pannacotta and I absolutely love it. Mango is in season and this time it’s a double layered mango and vanilla pannacotta. Previous to this, I made a coconut milk and mango pannacotta – which was just so awesome – you couldn’t stop with one bowl!
We love pannacotta – any flavour, any time of the day. It’s the ultimate dessert at the end of a meal, in particular – a heavy one! I remember the first time I made a vanilla pannacotta, the first thing I did was to see if it is wobbly- because according to Gordon Ramsay – that is the sign of a good pannacotta. From then onwards, I’ve tried out lots of flavours and it’s all been perfect. At home I have bought these cute glasses just for pannacotta -the more I make, the faster it disappears. Basically, it’s food for the soul.
Happy to be sharing a very, versatile recipe.
For the Mango Layer:
- Thick Mango juice – 500ml
- Sugar ( powdered) 3 tbsp or more if required
- Gelatin -2 tsp
- Boiling water-3 tbsp
For the vanilla layer:
- Milk -250 ml
- Sugar -1/2cup
- Cream -1 cup
- Gelatin- 2tsp
- Vanilla essence -2 tsp
For the mango layer:
- Take gelatin in a bowl, add boiling water and dissolve the gelatin.
- To the mango juice add 3 tbsp of sugar and mix thoroughly.
- Add the gelatin to the mango juice, whisk well and pour a layer into dessert glasses and keep to set for 2 hours in the fridge .
For the vanilla layer:
- Heat milk along with sugar, do not boil- add gelatin and stir till dissolved.
- Let it cool.
- Take cream in a saucepan and heat gently, add vanilla essence and stir well.
- Add the cream to the milk mixture and blend thoroughly.
- Bring to room temperature.
- Top the mango layer with a thick layer of vanilla-milk mixture.
- Leave to set for 2 hours in the fridge.
- Garnish with chopped mango and serve chilled.
Chefs tips :
- If the mango is fibrous, strain the juice before adding the dissolved gelatin.
- The gelatin should be measured accurately .
- Once you add the gelatin to the milk you have to stir continuously to prevent the gelatin or milk from sticking to the bottom of the pan.
- For the vegetarians, you can use agar agar in the place of gelatin, it is the vegetarian equivalent.
- You could also make a vanilla pannacotta and serve with a thick mango sauce -made up of mango juice, butter, sugar to taste and a little cornflour.
- There are so many options for pannacotta, it’s endless.
“Part of the secret of success in life is to eat what you like and let the food fight it out from inside “. – Mark Twain
Till my next post,