Friday, September 2, 2011

Mango Jelly Panna Cotta

Oh, darn I am in trouble now. This is my third panna cotta recipe since the other brain just keeps churning more and more ideas on what other flavors I can come up. The idea to this recipe came from Technicolor Kitchen blog. She had this passion fruit jelly panna cotta with the jelly in the bottom and panna cotta on top which looked really nice. Since passion fruit is not readily available here in the US (The last time I saw a passion fruit was eons ago), I used my favorite mango for the jelly instead.

I run out of regular whipping cream so I used a canned table cream which I got from the Filipino market. This cream is a lot thicker in consistency and taste creamier than regular whipping cream which taste much better, in my opinion. The color of the mango jelly really turned out nicely and provided a really nice contrast to the white color of panna cotta.

Note: this takes a little bit more work and wait time compared to the regular panna cotta since the jelly has to solidify first before you can prepare and pour the panna cotta over it. The taste though more than makes up for the wait and double work.


Mango Jelly
1 large ripe mango (about 1/2 cup mango pulp)
1/3 to 1/2 cup sugar (depending on how sweet your mango is)
1 Tbsp unflavored gelatin
2 Tbsp + 1 1/4 cups water


1. Place 2 Tbsp of water in a bowl and sprinkle gelatin to soften. Let it stand for about 5-10 minutes
2. Peel mango then slice flesh into chunks.
3. Place mango in a blender and puree.
4. Add 1 1/4 cups water and sugar. Blend until smooth and sugar is dissolved.
5. Strain mango mixture and get rid of fibers.
6. Place mango mixture in a pan over medium low heat and simmer for about 5 minutes or until slightly thick.
7. Scoop some some of the warm mango mixture into the gelatin bowl and dissolve gelatin.

8. Add gelatin mixture into the mango mixture and simmer for a minute or two longer.
9. Remove from heat and let ti cool down a little bit before pouring into ramekins or servng dish.
10. Refrigerate for about 4 hours or more.

Panna Cotta


1 cup cream
1 cup milk
1/4 cup sugar
2 tsp unflavored gelatin
2 tsp water

1. In a small bowl, sprinkle unflavored gelatin over water to soften it. Let it stand for 5-10 minutes.
2. Mix cream, milk, and sugar in a bowl until sugar is dissolved and cream has been mixed well with milk.
3. Transfer mixture to a pan and simmer over medium low for about 3-4 minutes
4.Scoop some of the cream mixture into the bowl containing gelatin and stir to dissolve gelatin.
5. Add gelatin mixture into the cream mixture and simmer for 2 minutes.
6. Strain cream-gelatin mixture and discard any particles.
7. Let it cool down before pouring over the mango jelly base.
8. After pouring the panna cotta into the jelly base, refrigerate for 4 hours or more.
9. You can serve as is or lossen from the cup and transfer into a serving dish. top with mango slices, if you want

No comments:

Post a Comment