Metric:
250ml Milk
250ml Double cream
25gr Sugar
1 Vanilla Pod
3 Gelatine Leaves
For the Mango Sauce:
100gr Mango Pulp
( fresh or tinned - puréed )
15ml Water
3gr Sugar
1 Gelatine Leaf
Panna Cotta with Mango Sauce Recipe
Recipes > Italian Recipes > Italian Dessert Recipes > Italian Panna Cotta Recipes
TRADITIONAL ITALIAN RECIPE: I have a few friends that recently had to stop eating both dairy stuff... AHAHAHAH... losers!
Actually, i should stop to. How do i know it? The diarrhea festival my colon has after drinking cappuccinos suggests that quite clearly. This means i should not eat ice creams, cookies, cakes and so on. This is totally my mom's fault! She gave me IBS ( irritable Bowel syndrome ) and a big nose! DAMN MOTHER!!!
If you are unfamiliar with panna cotta, it is fancier than a pudding, and it's Italian. Which means it's a douche dessert! It’s creamy, sweet and pretty much irresistible. And fancier in the sense that it is decadent, not at all in the preparation. It comes together really quick on the stovetop, just combine milk and sugar and some gelatin. The hardest part is waiting for it to set up in the refrigerator without sticking your finger or ( depending in your food fetish ) tongue in it.
Don’t be intimidated, just remember not to over heat your gelatin and you’re good to go!
Back to losers like me, if you cannot or should avoid dairy food, swap the milk and cream with full fat coconut milk, this is what makes it nice and creamy and gives it a more solid texture.
In place of the milk you can use an unsweetened almond coconut milk blend. I like almond breeze but you can use any unsweetened coconut milk ( or almond milk, but you won’t have the same coconuty flavor ). The combination of these two gives the panna cotta the most amazing coconut flavor and silky texture.
I like my panna cotta topped with some sort of sauce or puree – my usual is some sort of fruit. What pairs perfectly is Mango! And lately they’ve been so gorgeous at the store, I can’t help but buy at least one every time I go.
This mango puree is really simple to throw together, but if you aren’t a mango fan you can easily swap it out for another fruit puree of your liking.
Skill Level:  |
Time: 1 - 6 Hours |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Soak the Gelatine Leaves in a little cold water until soft.
02 - Place the Milk, Cream and Sugar into a pan over low heat.
03 - Cut the Vanilla Pd lengthwise and add it to the pan with the Milk Cream mixture, and bring it to a simmer ( DO NOT BOIL ).
04 - Once the Gelatine Leaves are soft, squeeze them to remove the water and add them to the pan.
05 - Stir well until the Gelatine has dissolved into the mxture.
06 - Filter everything.
07 - Divide the mixture among four ramekins and leave to cool.
08 - Place into the fridge for at least 5 hours.
For the Mango Sauce:
09 - When the Panna Cotta has set, prepare the mango compote. Put the Gelatine Sheet in a bowl filled with cold water for 10 minutes or until soft.
10 - Heat the Mango Pulp with the Water and Sugar and mix until the Sugar dissolves.
11 - Take it out of the fire, squeeze the excess water from the Gelatine Sheets and add them to the hot Mango pulp. Mix well until completely incorporated.
12 - Top the Panna Cotta shooters with the Sauce into the shot glasses and refrigerate until set.
Notes:
- At the end you can decorate the plate with lines of liquid Chocolate.
- You can keep the Panna Cotta in the fridge for about 48 hours.
- You can substitute the Gelatin for powdered agar-agar using equal amounts.
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| Written by: Uncut Recipes | Disclaimer |
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