I made this dessert when I invited SDs family over for dinner. We were 8 of us in all, so I wanted to make a dessert that was special yet easy to make for many people. I developed this love for panna cotta after eating a pistachio panna cotta at a restaurant. It was heavenly. I wanted to make some right away especially when Meetas' Monthly Mingle had a mango theme. This event also turned out to be ideal for my trial.
I looked up a couple of recipes from other blogs to help me make this. Most useful recipes were from Sig's live to eat and Pamela's kitchen. So here is my entry. My mango panna cotta turned out creamy and best of all it was so easy to make. I also drizzled some mango pulp around the fresh chopped mangos but didn't get time to click a snap as I had guests over and wanted to serve these right away. Anyway if you haven't tried panna cotta yet, do so. It can be made plain or with any flavor you prefer.
Ingredients (Serves 8): increase or decrease proportions as needed
2 Cups mango puree (I used alphonso mango pulp)
8 tsp mango puree (reserve to decorate)
1 cup chopped fresh mangoes
2 cups heavy cream
3 cups Low fat buttermilk
10 tablespoons sugar (add more if you need)
2 tsp vanilla essence
2 packets unflavored gelatin
1/4 cup cold water
Add the gelatin to cold water and let it soften. Meanwhile whisk together buttermilk and mango puree in a bowl till they are combined well together.
Heat cream in a pot. Add vanilla essence and sugar. Whisk very lightly to mix. When the cream comes to a boil, remove from heat and add softened gelatin.
Stir well till all the gelatin is dissolved. I still had a few tiny pieces of undissolved gelatin and therefore I strained the cream at the next step. Add the cream to the mango buttermilk mixture and whisk well. At this step I tasted the sweetness of the cream mixture and added more sugar as the buttermilk added a lot of tang which I wanted to neutralize. Mix well till any extra sugar you add is well blended. Pour into tall glasses(I used margarita and martini glasses) and refrigerate for 4 hours. To serve place chopped mangoes in the center on top of the panna cotta. Swirl some mango puree around the mangoes.