November 11, 2011

Mango Panna Cotta

I wanted some easy simple and no-bake Italian dessert. And the panna cotta idea sounded great. I had some mango pulp can and decided to make mango panna cotta instead of a plain one. The first idea was to mix the mango pulp in the milk-cream mixture. Then I thought better. Why do not I make two separate mixtures and pour them in a beautiful layer? And why to de-mold it? Instead I will use some wine glasses. I had seen some pictures of some layered desserts (I think it was Tiramisu) served in glass, and decided to use the idea. It was smooth and creamy, fragrant with mango and cardamom. It looked great and tasted even better. What a yummy creamy evening!

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 12)

400ml milk
400ml cream
200ml mango pulp
Gelatin for 1lt liquid
8-10 cardamom pods
1/2cup sugar
Chopped almonds for garnishing


1.       Toast the cardamom pods. Crush gently and remove the seeds from within. Pound into a fine powder with mortar and pestle.
2.       Mix 250ml milk and 250ml cream in a pot and add half the cardamom powder. Bring the milk-cream to a lukewarm temperature.
3.       In the meantime, prepare the gelatin according to directions on the packet for 500ml of liquid.
4.       Take the milk-cream off the stove. Add sugar and dissolve it. Add the gelatin until completely dissolved.
5.       Pour equal porting of the mixture in little serving bowls/dessert glass/wine glass etc (or in a tray if the plan is to de-mold and cut later while serving).
6.       Cover with plastic wrap and chill in the refrigerator for 2-4 hours (or until set).
7.       Mix 200ml mango pulp, 150ml milk, and 150ml cream. Add cardamom powder.
8.       Put it on low heat and warm it to lukewarm temperature.
9.       Prepare gelatin for 500ml of liquid according to directions on the packet.
10.   Remove mango mixture from heat. Add sugar if necessary and dissolve.
11.   Mix with gelatin until the gelatin dissolves completely.
12.   Remove the panna cotta from the fridge and unwrap. Top each serving with equal amount of mango mixture.
13.   Cover again and refrigerate for another 2-4 hours (or until set).
14.   Garnish with chopped almonds and served chilled.

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