Vanilla Panna Cotta With Mango Gelee
Vanilla bean flavored panna cotta with agar-agar topped with mango gelee
Ingredients
For vanilla panna cotta
- Fresh cream - 250 ml
- Full fat milk - 250 ml
- Sugar - 1/2 cup
- Vanilla bean - 1
- Agar agar powder - 2 tsp / 5 gm
For mango gelee
- Mango puree - 250 ml
- Lemon juice - 1 tbsp
- Sugar - 2 tbsp
- Agar agar powder - 1 tsp / 2.5 gm
Instructions
To make vanilla panna cotta
- Slit the vanilla bean and scrap the pods. In a saucepan add milk, cream, sugar, agar agar powder and the scraped vanilla pods.
- Heat on a medium flame and keep stirring till the agar agar and sugar are completely dissolved.
- Bring to a boil and then simmer for a minute. Immediately remove from heat.
- Strain the mixture and pour the mixture into ramekins or glasses.
- Let it cool completely. Cover with a cling wrap and refrigerate for 4 hours or until set.
To make mango gelee
- Add mango puree, sugar and agar-agar powder in a saucepan.
- Heat on a medium flame and keep stirring till the agar agar and sugar are completely dissolved.
- Bring to a boil and then simmer for a minute. Immediately remove from heat.
- Add the lemon juice and mix well. Allow it cool.
- Pour this over the vanilla panna cotta and refrigerate for 2 hours or until set.
Notes
- You can substitute vanilla bean with vanilla extract. Add 1 tsp extract when the mixture is simmering. If you are using vanilla essence, add 2 tsp.
- Do not boil the mixture for long time. Just bring to boil and simmer for a minute.
- I have used canned mango puree for the gelee. You can also use fresh mangoes.
- Allow the mixture to cool completely before refrigerating. Mango gelee should be completely cooled before pouring into the set vanilla panna cotta layer.
- Adding lemon juice in gelee is optional, but it gives a tartness which balances the sweetness of the dish,
- The amount of sugar needed for gelee depends on the sweetness of the mango. So adjust the sweetness accordingly.