Mango Panna Cotta



Finally! The crowning   glory! Mango Panna Cotta ,  a dream dessert for mango maniacs and all those who cant get enough of this wonder fruit. You just cannot eat a mango by simply peeling and dicing . It deserved more drama as it isn't just any other fruit. It is The Mango!

King of fruits doesn't seem to give the much elevated status this luscious fruit deserves. Am not a poet but even I go into a rhapsody with this blessed fruit. Every year the thrill returns just when the mango tree starts to put out its magnificent little bunches of tiny glorious green jewels , the baby mangoes and we glance at the trees , yes we  are fortunate to be surrounded by Mango trees. That is when the first crop descends on the markets by the cartloads and we swoop on them to get our hands on the first green babies  with pickling in mind and we start to pickle by the jars, one part of the brain already making plans for the ripe mangoes too.

Not before long the grande dame of them all , Mango, sun ripened arrives giving off amazing scents in the air . leaves you heady . In India we get so many varieties according to the regions where they come from , the manner of growth and there are enough Mango fairs going on.

I hit upon Panna Cotta as I had never made it before but had heard enough and seen enough, it was too tempting not to make it and I had to do it fast as the season was already on its last leg of just a few more days.

Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piedmont, although it is eaten all over Italy, where it is served with wild berries,caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts....source..WIKI

As always while making this amazingly simple dessert though it does sound exotic, I had a confusion , how to proceed as there were so many confusing variations and then I decided to simply follow the Nestle Family recipe .Previously I had tried their Kalakand recipe by following the recipe given on the condensed milk can and it worked like a charm. So here is the recipe for Mango Panna Cotta from the original Nestle Family recipe.









































 Ingredients:


Hung Yogurt or plain Greek Yogurt preferably full fat.
200 g
Gelatin
( replaced with china grass)
1 tbsp
Water
¼ cup
Fresh Cream
200 g
4 tbsps
Mango pulp
1 cup (200 g)
½ cup(50 g)


Method


1. 
Add gelatin to cold water and let it stand to soften.
    (I used china grass instead of gelatin. )

2. 
Heat cream and sugar together. Whisk lightly. When the cream comes to a boil, remove from fire and add softened gelatin.
3. 
Stir well till all the gelatin is dissolved.
4. 
Beat together the thick hung yogurt and mango pulp, keeping aside 2 tablespoons of mango pulp for decoration.
5. 
Add the cream and gelatin mixture to the above mango mixture and stir well.
 
    You can garnish the top with slivered pistachios.
6. 
Pour into a glass dish, cover with a cling  wrap and refrigerate for 4 hours.

Notes

The mango panna cotta can be ladled into individual glass bowls or glasses or ramekins.
You can use the whipping cream to give soft peaks and layer  the top with mango bits .

While ladling the panna cotta in individual glasses, you can alternately ladle the panna cotta first, top with mango pulp, again ladle another layer of panna cotta and finish off with piped whipping cream with fruit bits. Visually  delightful to see the layered effect.  Enjoy!