Pannacotta with Mango Jelly
Easy Mango Pannacotta - A favourite Mango Dessert with Panna Cotta layered with Mango Jelly,sliced Pistachios and Pomegranate
Servings 4 cups
- 1 Litre Cream
- 2 tablespoon Gelatine
- 3 tablespoon water
- ¼ Cup Sugar
- 1 teaspoon Vanilla Essence
- Mango Jelly
- 2 Cups Mango Pulp
- 1 tablespoon Gelatine/Agar Agar
- 2 tablespoon water
- 2 tablespoon Sugar can be omitted if your mango is already sweet enough
For the Pannacotta
Heat the cream, sugar and Vanilla Essence on medium flame.Switch off when the mixture starts to simmer-at gentle boil.
Sprinkle the gelatine on the water and set aside till it blooms-about 5 minutes.It will change from dry flakes to a wet gelatinous mass.
Add the gelatine to the hot cream mixture.Mix with a balloon whisk or a spatula till the gelatine is fully incorporated.
Pour the pannacotta into desired glasses.If you are using a mould, oil it throughly before pouring in the pannacotta mix.
Refrigerate for 1 hour before adding the Mango Jelly.
To make the Mango Jelly
Sprinkle the gelatine on water and set aside to bloom.
Heat the Mango Pulp and sugar.Bring to simmer.Turn off the heat.
When the gelatine has become a jelly like mass add it into the hot mango pulp.Again whisk to incorporate the gelatine well.
Let the mixture cool.It should be at lukewarm temperature-the kinds you will be comfortable taking bath in.
Spoon in the mixture on top of the pannacotta. Do this one spoon at a time to get a clean layer.
Keep in the fridge to set for atleast 2-4 hours.
To serve-Sprinkle with Pistachios and Pomogranate arils