mango panna cotta

This Easter I decided to experiment with a couple of panna cotta recipes. If you are not familiar with panna cotta, it is a light Italian pudding commonly found at Italian restaurants. The basic panna cotta is made with milk or cream, sugar, gelatin and vanilla. Fruit toppings are then added to enhance the flavor and presentation.

I tried two versions of the panna cotta and both of them turned out to be delicious. If you are looking for an easy to make dessert to serve on warm summer nights, these are your go-to recipes. Prepare the night before and serve chilled for best results.

Panna cotta with fresh mango coulis (Serves 4)

This recipe for the base has been adopted from David Lebovitz’s web site. I used fresh mangoes I found at my local farmer’s market. For this recipe, you want to use ripe mangoes that have a lot of pulp and flavor.

2 cups heavy cream
mango panna cotta1/4 cup sugar
1 teaspoon vanilla extract
1 packet powdered gelatin
3 tablespoons cold water
1 cup fresh mango pulp, from 2 mangoes

Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.
Lightly oil four custard cups with cooking spray.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Divide the Panna Cotta mixture into the prepared cups

2 tablespoon sugar
1 packet powdered gelatin
1 tablespoon dark rum

Cook the mango pulp with the sugar on low heat in a small saucepan until sugar is dissolved.
Add the gelatin, rum and a pinch of chili powder and continue to cook for 2 more minutes stirring continuously.
Take off from heat and allow to cool completely.
Divide the mango coulis equally over the prepared cups. Chill until firm, at least four hours or overnight.

Read more for Low-fat sugar-free panna cotta with blackberry compote

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