Saturday, September 3, 2011
Mango Panna Cotta with Honey Mango Sauce
What can I say? I rediscovered panna cotta and fell in love with it. This recipe is different from the mango jelly panna cotta which I posted here. This one is just as delish as the other one. Again, I used the nestle table cream which I got from the Filipino store but I had to cut it down to 1/2 cup instead of the usual 1 cup because it was too creamy and used more milk instead. The result is still very creamy, light, and very flavorful. The mango lends a nice refreshing taste to the dish. I also drizzled it with honey mango sauce which made it taste so divine. You can totally skip the honey mango sauce though if you prefer. The mango panna cotta is able to hold its own without any accompaniment. I also strained the mixture three time: after I pureed the ingredients, after I took it off the stove, and when I poured in the molds.
Mango Panna Cotta
1/2 cup mango puree
1/4 nestle cream
1 1/2 cup milk
2 tsp unflavored gelatin
1 Tbsp water
1/4 cup sugar (you can adjust according to taste and how sweet your mango is)
1. In a small bowl, sprinkle gelatin over water to soften
2. Peel and dice mango, place in a blender with sugar and blend until smooth.
3. Add milk and blend some more. Transfer into the sauce pan, add cream and stir to incorporate well. NOTE: I accidentally added my cream to the mixture in the blender which whipped it up a little bit and explained why there was a lot of bubbles on top when I transferred the finish product to the mold :)
4. Simmer, but do not let it boil,for a few minutes until hot.
5. Scoop a ladle or two of the hot cream mixture and add it to the gelatin mixture, mix until gelatin is dissolved.
6. Add gelatin mixture into the cream mixture and simmer for a minute or two.
7. Remove from heat and strain into a container with spout ( for easy pouring into the molds) and let it cool a little bit.
8. Using a small strainer, strain mixture while pouring into the mold. Make sure that it has cooled down before you cover it and refrigerate for 4 or more hours.
9. When ready to unmold, place the mold in warm water to loosen the edges. When loose, invert the mold into the serving dish and serve with honey mango sauce.
Honey Mango Sauce:
1/2 cup mango puree
1/3 cup honey
1/3 cup water
1. Peel and dice mango and place in blender
2. Add honey and water and then blend until smooth
3. Serve with mango panna cotta