Mango Panna Cotta with Strawberry Coulis

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!

Recipe:

1. 2 1/2 cups milk
2. 1 envelope unflavored gelatin
3. 1 cup pureed mango
4. 1/2 cup sugar

Directions:

1. 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.
2. 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.
3. 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!

Cherry Panna Cotta

So what do you do with all this cherry juice?  Well you make cherry panna cotta, that’s what!  Ok maybe it’s not a usual suspect but cherry flavour is so versatile that I thought why not make a few fan favourites with cherry juice.  Yesterday I made Cherry Chocolate Fudge Brownies.

You’ll also notice that I’m avoiding my favourite of all time recipes because then that’s just means I’ll eat them all and therefore going against the “trying to be good” idea I’ve got going on here. (this weekend was not a good example of trying to be good).

Panna Cotta is such a simple dessert with a hoity toity air about it.  I’m not really sure why, it just does.  I mean it’s only four ingredients, sometimes five.  So what’s so snotty about that?

Recipe:

• 1 cup cherry juice
• 3/4 cup whipping cream
• 1tsp vanilla
• 1 package gelatin

1. Stir gelatin into cherry juice and let sit for 3 minutes
2. In saucepan, heat cream and vanilla until just boiling.
3. Add cherry juice to cream and stir until dissolved.
4. Pour into desired ramekins/dish
5. Place in fridge for 4 hours, until set.
6. Enjoy!

{Nutrition Data per serving: Calories: 133; Carbs: 24g; Fat: 10g; Protein: 2g}

These are quite tart, which is what I like about it but if you feel the need to add some sweetness, a couple of teaspoons of sugar to the cream mixture should do the trick!  I love the way the juice separated out a bit and gave the two-tone look.  So pretty.

Also, the awesome looking cookies you see were made by Rowan.  She made them with grandma who’s been visiting this week :)  I felt they needed to be highlighted as well.  She’s the next great baker, so look out!

Thanks for looking!

Linking with:
Tasty Tuesday
Crazy Sweet Tuesday
The Kurtz Corner
Tea Party Tuesday
Tempt My Tummy Tuesday
Hearth & Soul Blog Hop