This was made a little while back and got pushed into the queue. March/April is mango season and we are very fortunate to be able to buy fresh honey mangoes from Thailand in the supermarkets.
And because I cannot resist a sale of $1 each or sometimes 3 for $3.95, I just had to buy them. Their scent when they ripen in your home is irresistibly sensuous.
Green ones are used mainly for salads, whilst the ripe ones are normally eaten as is, or made into chutney. Not forgetting of course, desserts. Mango cheesecake is really good too! Not today, today, it is about Panna Cotta. What is Panna Cotta? An Italian dessert made with cream thickened with gelatin. A slightly firmer version of Jell-O and a softer version of the Asian agar-agar, a type of jelly made from the seaweed agar-agar.
Instead of just topping the panna cotta with the pureed mango, I decided to make it into a mango film. So sweet were the mangoes, that I did not have to add any sugar.
Mango Panna Cotta
1-1/3 cup full cream milk
1 sachet gelatine
1-1/2 cup whipping cream (double cream)
1/2 cup white sugar
For Mango Topping:
2 mangoes (Thai honey mangoes)
1 1/2 teaspoon gelatine
1 1/2 tablespoon hot water
1 tablespoon lemon juice
- Make the Panna Cotta first as it needs to set before you make the mango topping
- Add the sachet of gelatine into 1/3 cup of milk, allow to dissolve
- Add 1 cup milk, 1-1/2 cup cream & sugar into a pot. Size of the pot should be about 2-3 times the amount of liquid. Once the milk boils, it boils very quickly and has a tendency of overflowing.
- Add the milk with gelatine to the pot.
- Bring the milk to a boil. Quickly turn off the heat.
- Give it a quick stir to mix the gelatine as well as ensure the sugar is completely dissolved.
- Skim off any ‘skin’ that has formed on the top of the mixture.
- Pour into 6-8 serving bowls of about 8oz or 250ml capacity.
- Allow to set completely, about 4 hours.
To Make the Mango Topping:
- Peel the mangoes and remove the flesh from the core.
- Cut the flesh and puree.
- Dissolve the gelatine in the hot water.
- Add the gelatine & lemon juice to the mango puree and mix well. The lemon juice will help the mango retain most of it’s colour and the gelatine will help to set it.
- Spoon the mango over the panna cotta and top with a sprig of mint.
- Chill in the fridge for at least an hour before serving