This has to be my favourite go-to dessert recipe, it’s quick, easy and has umpteen variations. Panna Cotta literally means ‘cooked cream’. You can flavour the cream with a fruit puree, vanilla bean, lemon verbena, lemongrass, or spices such as cinnamon and nutmeg, or, for this version, with a hint of lime.
So simple to make, just heat the cream, flavouring and sugar in a saucepan. Add the gelatin, cool, and set in a container of your choice. How easy is that ?
This version is getting a soft mango jelly topping, perfect at this time of year when the mangoes are luscious.
Make sure you bring the Panna Cotta out of the refrigerator about 20 minutes before serving so it is not too cold and firm. A Panna Cotta should have a very slight ’wobble’.
Panna Cotta with Mango
Print RecipeIngredients
- 750ml thick cream
- 250ml whole milk
- 150g caster sugar
- 3 x titanium strength ( 5g ) gelatine leaves
- Rind of 1 large or 2 small limes
- The Mango Topping
- 350-400ml mango puree, about 2 large ripe mangoes
- caster sugar to taste, the mangoes may not need this
- Juice ½ large lime
- 1 x Titanium gelatin leaf ( 5g )
Instructions
Lightly grease dariole moulds ( if using) with almond oil.
Place the cream, milk and sugar and lime rind in a saucepan over medium heat and bring it just to simmering point, stirring occasionally to dissolve the sugar. Remove from the heat and allow to infuse for about 20 minutes.
To dissolve the gelatine leaves. Cover with cold water and allow to soften for about 5-10 minutes.
Drain the leaves, and then wring out the excess water.
Add the softened leaves to the warm cream mixture and stir to dissolve completely.
To cool quickly, place the cream mixture into a clean bowl set in a larger bowl of ice cubes and water. Stir occasionally. When cool, pass the mixture through a fine sieve to remove the lime rind.
Pour into dariole moulds or glasses.
Cover and refrigerate for 3-4 hours, or until set. Make these the day before you need them and set overnight.
The Mango Topping
Mangoes are one of the fruits such as papaya and kiwifruit, that contain an enzyme which inhibits the gelatines setting ability, so this topping will be a soft-set jelly.
Combine the mango puree with sugar ( if using) and lime juice to taste.
Strain the mango through a sieve.
Soften the gelatine leaf in cold water, drain off all but 3 tablespoons of water, and melt in the microwave for about 30 seconds on HIGH, or until completely dissolved. Add the melted gelatine to the mango puree and stir well to amalgamate.
Pour the mango jelly over the top of the Panna Cotta. Cover and set in the refrigerator for about 2 hours. Remember the mango topping will not set rock hard. If you do want a much firmer set to the gelatine, use one extra Titanium sheet.
Notes
A word about gelatine. I prefer to use leaf gelatine as it dissolves readily, and has no taste at all. Leaf gelatine comes in various strengths, and most recipes don’t specify which strength to use., which can make a huge difference to the finished dish. This recipe uses Titanium strength with a weight of 5g per sheet. For a really good description and conversion table for gelatine, Stephanie Alexander’s book, The Cooks Companion, explains it well.
