Name: Mango Pannacotta with mango coulis recipe by Sumiya Tariqh at BetterButter
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Ingredients: 3 cups heavy cream; 3/4 cup sugar; 1 tsp vanilla essence; 10+5 grams gelatine or 1 + 1/4 packet agar agar sheet; 1/2 cup Milk; 1+2 cups fresh mango puree; 1 cup chopped mangoes for garnishing

Instructions

Soak 10 gms gelatine in milk for sometime. If using agar agar, cut it into small pieces, wash and soak in 3 cups water for 10 minutes. Cook till on medium heat till it is well dissolved for around 10 minutes.
For the Pannacotta, pour the cream, sugar and vanilla in a saucepan. Mix well and turn on the heat of your gas stove to medium heat. Bring it to a boil stirring continuously.
Once boiled, add 1 cup of the mango puree and soaked gelatine/agar agar and stir immediately to avoid lumps. You can also double boil the gelatine before pouring it in the cream.
Cook for another minute or two. Take of from heat. Strain this through a steel sieve to get a smooth mixture.
Using a cup or spatula, continue stirring it to cool it down.
Pour in moulds or shot glasses. Refrigerate it for 3 hours.
To make the coulis, soak the remaining 5 gms of gelatine/ agar agar in cold water for 10 minutes.
Double boil the gelatine on medium flame till it is dissolved/ cook the agar agar for 5-6 minutes till dissolved. Pour this in the remaining mango puree and mix.
Pour a layer of this coulis on each of the pannacotta glass or moulds. Garnish with mango pieces and put back in the refrigerator for another 3-4 hours or overnight.
Serve chilled.

Similar Recipes