Mango and Vanilla Pannacotta | How to make Mango and Vanilla Pannacotta

By Sia Krishna  |  25th May 2016  |  
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  • Mango and Vanilla Pannacotta, How to make Mango and Vanilla Pannacotta
Mango and Vanilla Pannacottaby Sia Krishna
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    5

    People

33

0





About Mango and Vanilla Pannacotta Recipe

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. I decided to give it a Indian twist by making a mango layer flavoured with aromatic green cardamoms. The golden mangoes were the perfect touch for everything that summers represent; bright, sunny and beautiful! The top cream layer is laced with vanilla and i made it a point to make it not overly sweet so that the taste of vanilla gets lost with sugar overload! I made it a vegetarian version by using Agar Agar in place of gelatine. The success of this Mango Panna Cotta lies in its texture. It shouldn’t be too firm or too smooth but have custard like creamy texture and should easily melt in your mouth. :) When you gently tap on them, they should wobble like a set jelly. Follow the recipe to T and you will find this recipe for Mango Panna Cotta to be ridiculously simple to make and sure to win many hearts for its look, taste and flavours!

Mango and Vanilla Pannacotta, a succulent delicacy which is famous all over the world. Mango and Vanilla Pannacotta is one dish which makes its accompaniments tastier. With the overflow of flavours, Mango and Vanilla Pannacotta has always been everyone's favourite. This recipe by Sia Krishna is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Mango and Vanilla Pannacotta, just the perfect situation when you realise that you need to know how to make the perfect Mango and Vanilla Pannacotta. So, at that time you can try out this delicious recipe by Sia Krishna. The recipe of Mango and Vanilla Pannacottais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Mango and Vanilla Pannacotta is 20 minute. This recipe of Mango and Vanilla Pannacotta is perfect to serve 5. Mango and Vanilla Pannacotta is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Mango and Vanilla Pannacotta

Ingredients to make Mango and Vanilla Pannacotta

  • For Vanilla Layer:
  • 1½ cups cream (I have used full fat double cream)
  • ¾ cup Milk (I have used semi skimmed milk)
  • ½ - ¾ cup sugar (As per taste)
  • Seeds from 1 pod of Vanilla or 1 tsp Vanilla Essence
  • 2 - 2½ tbsp Agar Agar strands or 2 tsp Agar Agar Powder
  • For mango Layer:
  • 2 cups mango Pulp, fresh or canned
  • ½ tbsp Fresh lime Juice (Optional)
  • 2-4 tbsp sugar (As per taste)
  • 2 tbsp Agar Agar strands or 2 tsp Agar Agar Powder
  • 4-5 Green cardamoms

How to make Mango and Vanilla Pannacotta

  1. First, start with the preparation for the Mango Panna Cotta by soaking agar agar in a bowl of hot water (about ¾ cup of water) for couple of minutes.
  2. Slit the vanilla pod in the center and scrpae out the seeds. Keep it aside until needed.
  3. Crush the cardamom pods and remove the seeds. Crush it to a fine powder in a pestle and mortar and keep it aside until needed.
  4. While the agar agar is soaking, prepare the serving bowls by lightly greasing them if you plan to de-mould them. Since I used the small glass jar, I simply skipped this step.
  5. Depending on which layer you want to make, cream or mango layer, proceed with the following steps.
  6. For preparing the vanilla layer, add whole milk in a pan and cream and bring them to a boil on low flame. Mix in the sugar and let it simmer till the sugar dissolves completely. Switch off the gas and keep it aside to cool.
  7. While the sugar is dissolving, prepare the agar agar. In a small pan, add the agar agar mixture along with the water in which it is soaked.
  8. Place this bowl on a low flame and stir it continuously till the agar agar completely dissolves and becomes a clear mixture without any lumps. Switch off the gas and keep it aside until needed.
  9. Next test cream & milk mixture with your fingers to see if the sugar has been completely dissolved or not. If there is any sugar lumps, the panna cotta will not have smooth silky texture. So make sure that the sugar is completely dissolved.
  10. The temperature of both agar agar mixture and the cream mixture should be same, luke warm. If the milk and cream mixture is still hot, place the pan in a bowl of iced water and whisk till it becomes luke warm.
  11. Now add the agar agar mixture along with the vanilla seeds and whisk them well. Pour this cream mixture in a serving bowls or glasses or jars till they are filled half way.
  12. Cover their mouth with a cling film or if using glass jars like me, just close them with the lid. Pop them in refrigerator for at least 1-2 hours to set.
  13. Now prepare the mango layer. Similar to the cream layer above, first soak agar agar in a bowl of hot water for couple of minutes.
  14. While the agar agar is soaking, prepare the mango puree. You can grind the mango pulp to smooth puree or use canned mango puree for this recipe. Take this mango puree in a pan and bring it to gentle boil on a low flame.
  15. Add sugar as per your taste and simmer till the sugar is completely dissolved. Switch off the flame and mix in fresh lime juice if using.
  16. While the mango puree is cooling, prepare the agar agar mixture as above. Make sure that the agar agar is completely dissolved and there are no lumps left.
  17. Same as the above, test if the sugar is completely dissolved and bring the temperature down to luke warm over an ice bath. Mix in agar agar mixture and cardamom powder and whisk them well.
  18. Take out the set cream layer, and pour in the mango layer. Put back the cling film or tighten the lid and pop them back in the refrigerator for 6 hours or overnight to set well.
  19. Next day serve this delicious and silky smooth Mango Panna Cotta and enjoy this creamy goodness!

My Tip:

The success of this Mango Panna Cotta lies in its texture. It shouldn’t be too firm or too smooth but have custard like creamy texture. So it is necessary not to add too much or too little agar agar. 2 tbsp of agar agar strands which I used in my recipe worked just right for me. You can use ramekins, shot glasses, small dessert bowls, or glass jars to serve this Mango Panna Cotta. If you want to de-mould the panna cotta in to a dessert plate, make sure that you grease them lightly before you pour in the cream and mango mixture. To de-mould, dip the bowls in a bowl of hot water for couple of seconds as it will help in loosening the sides. To get the 'angle' effect, place the jars in a muffin trays or egg trays and pour the mango or cream mixture. Close the lid or cover them with cling film and place the tray in fridge. Tilt the jars little and let them set.

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