19 August, 2016
Pannacotta is an Italian dessert which can be adapted very well to suit the season, palate or mood. It can be plain or colourful, simple or multilayered whatever you choose.
Since it’s the mango season and we can’t have enough of them. I tried the Mango version of the Pannacotta, it is very easy to do and tastes great. I made it in little glasses to be used as individual servings. The green colour of the glass base, gives it a beautiful look.
2 cups of mango pulp
2 cups of milk
20 gms gelatine
1/2 cup warm water
200 ml cream, I used Amul fresh cream
1 tsp cardamom powder.
1/2 cup sugar.
Chopped mangoes and mint leaves to garnish
In a bowl, add gelatine to warm water and keep it aside for 10 minutes. Then mix well.
In the mean time, heat the cream and sugar, keep stirring till the sugar melts.Remove from fire, add the cardamom powder and mix well.
Now, to the pulp, add half the cream and half the gelatine mixture.
Pour into small glasses or a large serving bowl.
Keep in the fridge to set, this will take about 1/2 an hour or so.
Add the remaining cream and gelatine to the milk.
Once the mango pulp sets, gently pour over the milk mixture. Let it set for an hour, or till done.
Before serving, garnish with chopped mangoes and mint leaves.
Enjoy the creaminess!!