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 Recipe

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, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sumiya Tariqh. Mango Pannacotta with mango coulis is a dish which demands no explanations, it's a whole world of flavour in itself. Mango Pannacotta with mango coulis is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Mango Pannacotta with mango coulis by Sumiya Tariqh is perfect to serve 8 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Mango Pannacotta with mango coulis.

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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