We are starting the second week of BM#65, I will be doing three days of Summer Coolers. I really feel it’s an irony that whenever I think of making Summer Coolers, we end up having rains. It’s been raining continuously for the past couple of days. Of course the fact that chilled dishes taste even better when it rains just saved the occasion.
I had been planning this for a while now, ever since the Mango season was on us. Somehow the first time the Mango cart came in, I was preoccupied to make this. So I was waiting eagerly for the second batch. Once the ones we got were crushed and we couldn’t enjoy the fruit. Anyways since I need to make a pulp, it was fine.
The funny part was that my kids who follow Masterchef Australia saw Chocolate Panna Cotta in one of the episodes and wanted me to make it for them. I said I have already made Chocolate Panna Cotta for them, and now wanted to make Mango Panna Cotta, especially in this beautiful layered fashion with Coconut Milk. I knew I was taking a chance with my boys.
Anyway, the day I wanted to make this, I was not feeling up to it and decided to make it the next day. Though the layers came out well, the glass was frosted and hence the yellow layer wasn’t properly visible. Since the kids were waiting eagerly, I had to quickly click the pictures.
Mango and Coconut Mango and Coconut Pannacotta
Ripe mango pulp – 1 cup
Coconut milk – 1 cup
Fresh cream – 1 cup
Vegetarian gelatin / Agar Agar – 1 1/2 tbsp (I used the sticks)
Castor sugar – 1/3 cup + 2 Tbsp for coconut milk
Ripe Mango peeled – 1/4 cup
Fresh mint leaves for garnishing
How to make the Panna Cotta
Make the mango puree and keep it ready. Similarly have the coconut milk ready. Mix in the caster sugar and ensure it is completely blended.
Take the Agar Agar in a bowl, wash well. Then boil 1/4 cup water to boil, add the sticks and let it dissolve completely.
Heat cream in a deep non-stick pan. Add castor sugar, mix well. Bring to a boil.
Add half the agar agar mix to mango pulp and remaining to the coconut milk, mix well.
Add half the cooked cream to mango pulp and remaining to coconut milk, mix well.
Spread a layer of mango cream into a short glass and refrigerate for 1/2 hour or until set. I tilted the glass to get the curved style.
Spread a layer of coconut cream over the mango cream layer and refrigerate for 1/2 hour or until set.
Repeat both layers once more after each layer sets properly.
Cut mango into small dices.
Top pannacotta with mango dices. Garnish with mint leaves and serve chilled.