Panna Cotta with Mango SauceDC and MB will be coming over for dinner this evening and I am at a loss as to what to make that would be good yet fast enough for a weekday evening. Besides most supermarkets and shops are closed on Monday mornings here in Modena and I have the cleaning lady working too which means that the kitchen will be out of bounds till after 2pm. Then I remembered that I could at least make the dessert the night before. And something that could go with the rest of my Asian dinner and yet is not too exotic that could scare DC (once he almost choked on my Bubur Hitam), could be a Panna Cotta with Mango Salsa.
Panna cotta is an Italian dessert that originated, if I'm not wrong, from the Piémont. It literally means "cooked cream". They normally serve it with a Berry Sauce, but my decision to go mango was to add the exotic Asian touch to an otherwise Italian dessert. East meets West.
Panna Cotta with Mango Sauce :
The panna cotta :
600ml liquid cream
100ml milk
60g sugar
5g gelatine powder
50g crème fraîche
1 vanilla pod or 1 tsp vanilla extract
The Mango sauce :
1 can of mangoes in syrup
1/2 juice of a lemon
3 Tbsp syrup from the canned mangoes or water
1 Tbsp sugar
To make the mango sauce, purée the mango slices and then put the pulp in a saucepan together with the sugar, syrup/water and lemon juice and simmer till the sugar has been dissolved. Set aside to cool and then keep in the fridge till it's time to serve it.
Soak the gelatine powder in the cold milk. If you are vegetarian, you can replace with agar-agar, but I've yet to work out the proportions.
Bring the liquid cream, vanilla seeds and sugar to a boil on medium-low heat. The minute the liquid starts to tremble, stir in the crème fraîche.
When it starts to boil, turn off the heat. Add the gelatine powder-infused milk to the hot cream and stir well. The panna cotta is ready to be poured into moulds.
You can pour the cooked cream in small or big moulds, but it has to be cooled before being refrigerated. And it has to be kept in the fridge for at least 6 hours before being served.
Just before serving, unmould the cream onto a plate and pour some mango sauce over it. You can also decorate with a few fresh fruit like raspberries or mango slices.
Easy peasy, right?
I can imagine the white silky smooth set creamy milk running through my throat and the taste of juicy sweet mango, you are paleying with my imagination now! bad bad bad for a monday! lol! :) you did so well!
RépondreSupprimerThat looks lovely and thanks for the recipe. My girl loves panna cotta but I haven't attempted it yet.
RépondreSupprimerS what is liquid cream. Whipping cream? Creme fraiche is ex here in singapore :( can I subsitute?
RépondreSupprimerBBO, you sounded almost erotic - naughty!
RépondreSupprimerD, Baby Girl loves panna cotta too and ate half of a big one alone!
E, liquid cream here is crème liquide, it's usually made of vegetable fat and comes in a small 20cl Tetra Pak brick. Can be used to make desserts or sauces for savoury dishes.
Crème fraiche is unique as I've been given to understand. But for the panna cotta, you can leave it out and just increase the milk and liquid cream portions accordingly.
Panna Cotta with Mango Sauce: East Meets West beautifully combines Italian tradition with tropical flavors. Much like the kate bishop tuxedo, which represents a blend of classic elegance and modern flair, this dessert showcases how diverse culinary influences can come together, creating a delightful and innovative dining experience for all.
RépondreSupprimer