Recipe: Mango Panna Cotta

Ingredients:

Cooking cream-400 ml

Milk -250 ml

Vanilla essence -5ml

Sugar – 6tbsp

Gelatin-1 strip

Cold water – 45 ml

For Mango Puree:

Ripe Mango, Sugar

Method of Preparation:

In a saucepan, gentle heat the cream, milk, vanilla and sugar until well dissolved.  Do not boil.  In a bowl, sprinkle the gelatin over the cold water. Allow to bloom for 5minutes.  Add a bit of the hot cream mixture to the gelatin and stir to melt completely.  Stir in the remaining of the cream mixture and blend well.  Pour into 12 small 60 ml (1/4 cup) capacity ramekins and refrigerate for at least 3 hours.  Meanwhile, prepare the Mango puree. Peel, pit and cut the mango into pieces.  In a food processor, puree the Mango with the sugar until it is smooth.  Set aside.  Once the Panna cottais set remove from the refrigerator and gently spoon a small hole in the centre.

 pic courtesy:https://c2.staticflickr.com/6/5099/5488323022_85fc9b9620_z.jpg