Summer In A Cup: Mango Panna Cotta
Panna Cotta is a simple custard made by simmering milk, cream, sugar and gelatin and chilled till it sets. Silky smooth it is light and a perfect weeknight dessert. Quick and easy to make, leave it in the fridge to set, top with some fresh fruits to ease the guilt.
As mangoes are in season, and I had fresh cream on hand (since we boil milk everyday and save the creamy skin) I made a mango panna cotta. Most recipes call for the custard to be set for at least 4 hours but we couldn’t really wait more than two. Topped with fresh mangoes it was every bit of summer in a cup.
Use canned mango pulp, fresh Mexican mangoes or substitute with other seasonal fruits – strawberries and rhubarb particularly would be awesome this time of the year in US/UK.
Give it a try – its easy to make in a large quantity if you are entertaining or scaled down dessert just for two!
Mango Panna Cotta Recipe
- 2 tablespoon cold water
- 1 packet Gelatin ( or Agar Agar if vegetarian)
- 1 cup fresh cream
- 1 cup low-fat milk
- 1 cup mango pulp
- 1/4 cup sugar (optional if the mango is sweet)
- 1/2 vanilla bean (optional)
- Fresh mango cubed
1. Add the gelatin to water and stir well so that there are no lumps. Set aside for 5 -10 minutes.
2. In the meantime bring the cream, milk, sugar, mango pulp and vanilla bean to a simmer. Take off heat.
3. Add gelatin and stir well.
4. Remove the vanilla bean, if using, split and scrape it. Mix well. If you want a smooth mixture without tell-tale mango pulp bits then run through a blender.
5. Ladle in individual cups. Keep in refrigerator to set for at least 4 hours.
6. To serve, top with fresh fruit and mint leaves. Enjoy!