Mango Panna Cotta

Panna Cotta is an Italian Dessert made with milk, cream , sugar and Gelatin. This recipe is for panna cotta flavoured with mango. Also, it is a vegetarian version. We are using china grass / agar agar instead of gelatin.

This is an easy to make dessert , but it tastes totally delicious. Also, this can be done ahead and refrigerated if you are expecting guests. It is a pretty looking dessert and perfect to serve during parties or get together and wow your guests. You can get creative and serve vanilla and mango panna cotta layered in serve ware and serve in style.

 

Recipe Source : http://www.vegrecipesofindia.com/mango-panna-cotta-recipe/

Ingredients

• 1 and 1/2 Cups of Mango Puree( I used fresh Mangoes and pureed them in food processor. You can use canned mango Puree too. But reduce the sugar accordingly since canned pulp will have high sugar content)
• 1 Cup Milk
• 1 and 1/4 Cup Fresh Cream ( I used Amul Fresh Cream )
• 1/2 Cup Sugar
• 4 Teaspoon Agar Agar / China Grass
• 2/3 Cup Water
• 1 Teaspoon Vanilla Extract

Directions 

1. If you are using fresh ripe mangoes - Wash Mangoes, peel remove skin and chop them roughly into large pieces. If you are using canned mango pulp, you can skip this step and step number 2

                                   

2. In a food processor, puree mangoes into smooth paste. Do not add water

                                     

 

3. Using a kitchen scissor, cut china grass into 1 inch length pieces

This is how China Grass looks (refer to the picture below) :) I used it for the first time.. So posting picture of china Grass

                                    

                                   
 

4. In a small bowl, add 2/3 cup of warm water and add china grass pieces into the bowl. Let the china grass remain in the warm water for 10 minutes

                                  
 

5. In a large sauce pan, add milk, fresh cream and sugar

                               
                               
                               

                              


                              
 

6. Heat the sauce pan over low flame and keep stirring the milk until sugar dissolves completely
 

7. Meanwhile, in a small sauce pan heat china grass along with the water we previously soaked it
 

8. Stir the china grass until it completely dissolves in to the water
 

9. Let the milk and cream mixture come to gentle boil. When the milk comes to boil, switch off the flame

                             
 

10. Add the china grass mixture we have in the small sauce pan into the hot milk in a steady stream and keep stirring while you are adding
 

11. Stir nicely and continuously until all the china grass solution is added in to milk
 

12. Let the mixture cool for about 5 minutes. At this stage, you can pour this mixture into serving bowl/ glass to get plain panna cotta. My Son does not eat mangoes, so I served plain panna cotta for him

                              


                         
 

13. Now add the mango puree along with vanilla extract into the milk mixture and stir nicely until everything is combined well without any lumps of mango puree

                           


                          

 

14. Pour the mixture into serving bowls

                           

 

15. Cover the bowls with cling film and refrigerate for 4 to 5 hours or until it is set
 

16. My panna cotta was set in 3 and 1/2 hours
 

17. Serve chilled. Top off with chopped fresh mangoes while serving