Recipe- Make Rakshabandhan Delicious With Mango Vanilla Panna Cotta

My love for mangoes, as well as my sweet tooth often results in my sharing recipes of desserts regularly. Also, festival season will start in India very soon. This is another excuse to eat sweets. Raksha Bandhan, a festival of bonding between brother and sister is round the corner. I will delve deeper into the spirit behind this festival in my next post. To celebrate this occasion I am sharing the recipe of this awesome Italian dessert – Mango Vanilla Panna Cotta.

Ingredients

1+1 cups mango pulp Diced into cubes (1 cup for panna cotta, and rest for salsa)
1/2 Cup milk
1 Cup fresh cream (I used Amul cream)
2 tablespoons gelatin powder
1/3 cup +2 tablespoon (for mango pulp if required) castor sugar (powdered sugar)
Few drops vanilla essence
1 Sprig fresh mint leaves Finely chopped
1 teaspoon lemon juice
1 pinch salt

Method

* Soak gelatin powder in 4 to 5 tablespoons of water.

* Meanwhile, put 1 cup of mango slices in a blender, and blend well till it attains creamy consistency. If the pulp is too thick, and you are finding it difficult to blend, add 1 or 2 tablespoon mango juice, or plain water, and then blend.

* Put the container with gelatin on gas with low flame setting, and mix gelatin, till it is completely dissolve. Do not overheat.
Divide gelatin solution into two parts. Add half of the gelatin to mango pulp. Mix it well. I blended it for few seconds in the blender.

* Take small glasses or bowls in which you want to serve the dish. Keep them in small bowls or muffin mold in slanted position. I have silicon muffin molds. The glasses were not very stable in that, so I transferred them in steel bowls.

* Pour small quantity of mango pulp in all the glasses. Put these glasses with pulp in refrigerator for half an hour so that the pulp sets.

* Heat milk on low flame. Add sugar and mix well. Switch off the gas and mix remaining gelatin solution and vanilla essence to it. Mix everything properly. The solution will thicken as it starts to cool down.

* Take out the glasses with mango pulp from refrigerator. Remove the glasses from bowl and keep them straight. Pour cream solution over mango pulp so that the pulp is completely covered. Again keep these glasses in refrigerator for 3 to 4 hours, and allow the dish to set.

Mango Salsa

* Add chopped mint leaves and salt to mango dices. Also add lemon juice, and mix well. Mango salsa is ready.

How To Serve

* Take out the glasses from refrigerator, and add little bit of mango salsa on top. Decorate with mint leaves and serve chilled.