A fresh recipe with lots of vitamin C!!!!
Panna cotta is one of the most appreciated Italian desserts and is well known all over the world. This amazing dessert is probably widely appreciated, not only for its wonderful velvety texture and delicate flavour but also for the simplicity of the preparation method. The traditional recipe is usually prepared with cream, sugar and vanilla pods and served with fruit, chocolate or caramel sauce. In addition to the traditional recipe, there are many variations which include different ingredients, in order to get more creative and complex flavour combinations (we have already prepared a double chocolate panna cotta, in a previous post).
In this recipe, I added the mango pulp with a hint of lemon flavour, to celebrate the warm season. The result is an extremely velvety, exotic and charming dessert!
You’ll love it!!!
1. To make a slightly lighter dessert you can replace 50 ml of whipping cream with 50 ml of whole milk.
2. It’s important to strain the mango puree well, because the mango pulp contains little hairy bits which can compromise the smoothness and texture of the dessert.
3. In this recipe, I added 1 tablespoon of honey, but half a tablespoon was actually enough for my taste. With half a tablespoon of honey you get a less sweet but more delicate panna cotta, which in my opinion, suits an adult taste best. You can taste the mixture with 1/2 tablespoon of honey and then decide whether you want to add more or not. For children, the preparation with a tablespoon of honey is perfect!
Mango Panna Cotta.
Preparation: 20 minute + 3 hours in the fridge
for 2 servings
150g (5.2 oz) mango (+ a few pieces of fresh mango)
1 tablespoon of honey
the zest of half a lemon (or 1 drop of lemon essential oil)
2 gelatine leaves
200 ml ( 6.76 us fl oz) whipping or double cream
a few mint leaves
1. Leave the gelatine leaves to soak for about 10 minutes.
2. Pour the cream into a small saucepan with the honey and the lemon zest (or lemon essential oil). Cook over a moderate heat for a few minutes, until the cream is quite hot (but do not boil). Then add the gelatine leaves, stir very well and turn off the heat.
3. Peel the mango and cut it into pieces. Puree the fruit in a blender with the warm cream.
4. Using a strainer, pour the mixture into small one-portion pots and let cool. Then put the pots in the refrigerator to set for about 3 hours.
5. Serve the panna cotta with some fresh mango and a few mint leaves on top.
Panna Cotta al Mango.
Preparazione: 20 minuti + 3 ore nel frigorifero
per 2 panne cotte
150 g di mango (+ qualche pezzo di mango da aggiungere alla fine, come guarnizione)
Scorza di mezzo limone (oppure 1 o 2 goccia di olio essenziale di limone)
1 cucchiaio di miele
2 fogli di colla di pesce
200 ml di panna
qualche foglia di menta
1. Mettete a bagno, in acqua tiepida, i fogli di gelatina per 10 minuti.
2. Riscaldate la panna in un pentolino (a fuoco basso) con il miele e la scorza di limone (oppure l’olio essenziale di limone). Aggiungete la gelatina, mescolate per qualche minuto e spegnete il fuoco.
3. Togliete la buccia al mango, tagliatelo a pezzi e frullatelo bene insieme alla panna (ancora calda).
4. Usando un colino, filtrate la panna e versatela negli stampini. Lasciate raffreddare e poi mettete in frigorifero per 3 ore a rassodare.
5. Servite con dei pezzi di mango fresco e qualche foglia di menta.