Mango Pannacotta with mango coulis | How to make Mango Pannacotta with mango coulis

By Sumiya Tariqh  |  24th May 2016  |  
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  • Mango Pannacotta with mango coulis, How to make Mango Pannacotta with mango coulis
Mango Pannacotta with mango coulisby Sumiya Tariqh
  • Prep Time

    10

    mins
  • Cook Time

    5

    mins
  • Serves

    8

    People

16

0





About Mango Pannacotta with mango coulis

This light italian dessert is a sure winner. It is a very easy and quick dessert which you can make beforehand to serve!

Mango Pannacotta with mango coulis is an authentic dish which is perfect to serve on all occasions. The Mango Pannacotta with mango coulis is delicious and has an amazing aroma. Mango Pannacotta with mango coulis by Sumiya Tariqh will help you to prepare the perfect Mango Pannacotta with mango coulis in your kitchen at home. Mango Pannacotta with mango coulis needs 10 minutes for the preparation and 5 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Mango Pannacotta with mango coulis. This makes it easy to learn how to make the delicious Mango Pannacotta with mango coulis. In case you have any questions on how to make the Mango Pannacotta with mango coulis you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sumiya Tariqh. Mango Pannacotta with mango coulis will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Mango Pannacotta with mango coulis

Ingredients to make Mango Pannacotta with mango coulis

  • 3 cups heavy cream
  • 3/4 cup sugar
  • 1 tsp vanilla essence
  • 10+5 grams gelatine or 1 + 1/4 packet agar agar sheet
  • 1/2 cup Milk
  • 1+2 cups fresh mango puree
  • 1 cup chopped mangoes for garnishing

How to make Mango Pannacotta with mango coulis

  1. Soak 10 gms gelatine in milk for sometime. If using agar agar, cut it into small pieces, wash and soak in 3 cups water for 10 minutes. Cook till on medium heat till it is well dissolved for around 10 minutes.
  2. For the Pannacotta, pour the cream, sugar and vanilla in a saucepan. Mix well and turn on the heat of your gas stove to medium heat. Bring it to a boil stirring continuously.
  3. Once boiled, add 1 cup of the mango puree and soaked gelatine/agar agar and stir immediately to avoid lumps. You can also double boil the gelatine before pouring it in the cream.
  4. Cook for another minute or two. Take of from heat. Strain this through a steel sieve to get a smooth mixture.
  5. Using a cup or spatula, continue stirring it to cool it down.
  6. Pour in moulds or shot glasses. Refrigerate it for 3 hours.
  7. To make the coulis, soak the remaining 5 gms of gelatine/ agar agar in cold water for 10 minutes.
  8. Double boil the gelatine on medium flame till it is dissolved/ cook the agar agar for 5-6 minutes till dissolved. Pour this in the remaining mango puree and mix.
  9. Pour a layer of this coulis on each of the pannacotta glass or moulds. Garnish with mango pieces and put back in the refrigerator for another 3-4 hours or overnight.
  10. Serve chilled.

My Tip:

Straining the mixture gives a smoother pannacotta.

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