What to do with left over mango…make panna cotta. Well at least in our house. This isn’t my first post on panna cotta and probably won’t be my last. It’s one of Rob’s favourite!
So here’s the thing, it didn’t set completely which would normally piss me off and then I’d have to start all over, but today, it was not a problem. It’s not one my favourite desserts and not because it doesn’t taste divine, it’s the texture. I’ve never been a fan of anything gelatin. Jell-o grosses me out but I make it all the time for the kids (yes that includes Rob).
Today’s panna cotta was a little looser and it was more like pudding than gelatin. I didn’t use heavy cream, just milk so that might be it. The mango puree was thin-ish, that also could be the reason. But whatever it is, it works for me!
Now to make it really yummy, I added a strawberry coolis on top. Strawberry-Mango is one of my favourite fruit combos!
- 2 1/2 cups milk
- 1 envelope unflavored gelatin
- 1 cup pureed mango
- 1/2 cup sugar
- Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, mango, and sugar.
- Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into ramekins or whatever you have.
- Chill the panna cotta until firm, and serve.
Strawberry coulis: blend 6-8 large strawberries with some lemon juice and sugar. Pour over panna cotta and enjoy!
Thanks for looking!