Panacotta is a moulded chilled dessert that come from Italy. It has a delicious smooth and creamy texture and a beautiful rich flavor. Since its the season of mangoes I have paired it with a Mango Coulis , and it was super hit combination. You can pair it with any other fruit or chocolate ganache and its always a hit. This dessert can be prepared in advance and is served chilled. This beautiful looking dessert is great to serve to guests as well
Ingredients for the Panacotta
4 cups heavy or fresh cream or half n half.
1/2 cup sugar(add more if u want sweeter)
2 teaspoons of vanilla extract
4 teaspoons powdered unflavored gelatin or agar agar
6 tablespoons (90ml) cold water
1. Heat the cream and sugar in a saucepan. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
3. Pour the very warm Panna cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
5. Divide the Panna cotta mixture into the prepared cups and chill them until firm, which will take at least two to four hours.
Ingredients for the Mango Coulis.
Ripe Mangoes 2
Mango Juice 3 tbsp. Optional
Gelatin 2 tsp
Sugar as per taste
1.Take 2 mangoes and churn in the mixer. Add sugar according to sweetness you want. In about 3tbsp cold mango juice add 2 tsp gelatin bloom and add to mango pulp. Mix so that there are no lumps.
For the setting
Tilt your glasses a little using a muffin tray or katori beneath and fill it will Panna cotta. Let it set in the fridge tilted. Once set make the mango coulis and pour besides the Panna cotta(keep glass straight now). Keep back in fridge to chill till it sets.
Decorate with chopped mangoes before serving.