I came across this recipe in a magazine for Mango Panna Cottas. It sounded so interesting, looked delicious and definitely fitted with the light, airy and fruity spring theme we are going with. As I love trying new recipes, especially really interesting and different ones, I decided to give it a go.
Wow, wow, wow……..yes I said wow, this is a fantastic recipe. When it is all set and ready to go, these little yellow mounds pop out of their moulds and accompanied with the tropical salsa it is just divine, so refreshing when you bite into it and so different from your usual desserts.
As you will see in my pictures below I used smaller moulds which meant that I got more desserts out and of course my husband and I couldn’t be pigs and eat them all by ourselves, so I took them with on Heritage Day, to our family braai day, and served them to my family and I got the same reaction out of them…..they loved it.
If you are planning to serve these to guests it would be best to make them early in the morning or the day before due to the length of time it takes for the Panna Cottas to set.
Serves: 6 (using 250ml moulds)
1 hour to prepare
4-6 hours to set
INGREDIENTS – Panna Cotta
125ml (½ cup) water
30ml (2 tbsp) gelatine powder
4 ripe mangoes, peeled and cubed
600ml fresh double-thick cream
400ml coconut cream
60g (1/3 cup) castor sugar
5cm ginger, peeled and finely grated
INGREDIENTS – Tropical Salsa
½ pineapple, peeled and finely chopped
1 ripe mango, peeled and finely chopped
1 kiwi fruit, peeled and finely chopped
1 guava, peeled and finely chopped
15ml (1 tbsp) fresh lime juice
30ml (2 tbsp) icing sugar
60ml (¼ cup) fresh mint leaves
METHOD – Panna Cotta
1. Place the mango in a blender and blitz until smooth.
2. Place the double-thick cream, coconut cream, castor sugar and ginger in a medium saucepan over a medium heat and cook, stirring continuously, until heated through, about 2 -3 minutes.
3. Add the mango puree to the cream mixture and strain through a fine sieve into a bowl.
4. Place the water and gelatine in a bowl and stir to combine. Set aside until the gelatine is absorbed, about 5 minutes.
***Tip: use warm water to mix the gelatine powder in, the mixture must go from grainy to smooth and clear***
5. Add the gelatine mixture to the cream mixture and stir to combine.
6. Place 6 x 250ml (1 cup) moulds on a baking tray. Divide the mixture evenly between the moulds. Place in the fridge until set, about 4-6 hours.
***Tip: if you want to make sure it is set when serving then let it sit in the fridge for the full 6 hours***
METHOD – Tropical Salsa
7. Place the pineapple, mango, kiwi fruit, guava, lime juice, icing sugar and mint in a medium bowl and combine.
8. Turn the panna cottas out onto serving plates and serve with the tropical salsa.
***Tip: if you are struggling to unmould the panna cottas dunk the bottom of the panna cotta moulds in hot water for a short moment, then tap them lightly with the palm of your hand and unmould onto the serving plate.***