Mango Panacotta

Pannacotta (Italian 'cooked cream') is an Italian dessert of sweetened cream thickened with gelatine and moulded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.Panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert of the northern Italian region of Piedmont. One (undocumented) story says that it was invented by a Hungarian woman in the Langhe in the early 1900s.

The Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Its recipe includes cream, milk, sugar, vanilla, gelatine, rum, and marsala poured into a mould with caramel. Another author considers the traditional flavoring to be peach eau-de-vie, and the traditional presentation not to have sauce or other garnishes.Panna cotta became fashionable in the United States in the 1990s.

Now lets prepare a Mango Pannacotta. I have explained 2 methods of preparing Panacotta. One is layering methos and second one is plain method.

                                               Mango Pannacotta recipe

Recipe Cuisine: Italian  |  Recipe Category: Dessert
Prep Time:10 mins    |  Cook time: 10 mins     |  Serves:2

Ingredients

Gelatin powder - 2 tsp or Agar agar - 2 tsp

Water - 2 tbsps

Mango Puree - 125gms

White sugar - 2 tbsp

Whipping cream (Heavy) - 250 gms (or) Milk 100 ml + Cream 150ml

Cardamon powder - 1 pinch

Vannila extract - 1/2 tsp

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 Method:

Method :1

• First dissolve Gelatine powder or agar agar in 2 tbsp hot water and mix well with a fork to remove lumps.
  
• Now take mango puree in a bowl, take half of the gelatine and mix well to the puree with a hand mixer.
  
• Now take a glass and grease it with ghee, and add the mango puree-gelatine mixture to half level of the glass  and set it in fridge for maximum 3 hours.
  
• Now after 3 hours take out the glass.Meanwhile boil the cream in a pan, when it boils up add sugar and cardamon powder and mix well.Switch off the flame.
  
• Now mix remaining gelatine to the cream mixture and whisk well.
• Now take the glass and top it up with this cream - gelatine mixture and gain set for 3hours in fridge.
  
• Mango mousse is ready.Garnish with nuts.
  

       Method 2:

• First dissolve Gelatine powder or agar agar in 2 tbsp hot water and mix well with a fork to remove lumps.
  
• Now boil the cream in a pan, when it boils up add sugar and cardamon powder and mix well.Switch off the flame.
• Now take mango puree in a bowl, and mix the gelatine. Mix well to the puree with a hand mixer.
• Now the cream would have turned warm, add the puree-gelatine mixture to the cream and whisk well.
  
• Grease a cup with ghee and add the mixture to it and set in fridge for minimum 3hours.
• To unmould it easily, place the pannacotta cup on a plate filled with hot water. Now use a knife and pierce the panacotta sides lightly and softly. Now after 3mins turn it upside down on a plate. 
• Panacotta is ready!!!