Owning a dessert blog means refrigerator full of sweet things every single day. I mean, there are just two of us at home after all. After consuming some of it ourselves and sending some to Pavan’s office, there are still leftovers.
Panna Cotta has this infamous reputation of being difficult to make and I really don’t know why; and all those episodes of Masterchef Australia were the contestants are battling with creating the perfect panna cotta didn’t really help.
After going through David Lebovitz’s recipe to silky, smooth, gelatinous yet firm panna cotta, I still thought there was a tricky angle to it that I was missing and then it would be a storm after the calm situation. But it turns out that there is nothing difficult about making panna cotta and like David says, if it takes anything more than five minutes to make it, then you are doing something terribly wrong.
Panna cotta is one of those desserts that tastes extremely bland by itself. After all, it is a dessert of just cream and sugar. It needs an overpowering partner, normally, a compote made of berries or something citrusy. But having surrounded by mangoes this time of the year, I couldn’t think of a better companion for my vanilla panna cotta.
Oh and the panna cottas are finished as well, after last night’s dinner. Now my refrigerator is bare, without something sweet, a situation I am hardly familiar with but I am a happy person.
For vanilla panna cotta
- 2 cups cream
- 50 g (1/4 cup) sugar
- ½ tsp vanilla extract
- 2 ¼ tsp powdered gelatin
- 3 tbsp cold water
For the mango gelée
- 1 mango, flesh puréed
- 2 tbsp sugar
- 1 ½ tsp powdered gelatin
- 2 tbsp cold water
Makes 8 large portions
Note: You can use agar-agar instead of powdered gelatin
- In a saucepan set over medium-low heat, gently heat cream, sugar and vanilla extract, just until the sugar is dissolved. Put off the heat.
- Meanwhile, sprinkle the gelatin over the cold water. Allow it to rest for 10 minutes.
- Once the gelatin has dissolved, pour the warm cream into the gelatin mixture, whisking all the way. Stir until the gelatin dissolves.
- Pour the panna cotta into desired cups or moulds. Place in refrigerator for 4 hours to set.
- For the mango gelée, add sugar to the mango pulp and gently heat it for two minutes until the sugar dissolves. Sprinkle the gelatin over cold water (like before) and allow it to rest for 5 minutes. Add the mango mixture to the gelatin mixture and stir until the gelatin dissolves.
- Pour 3 tbsp of mango gelée over the set panna cotta (after 4 hours). Allow it set for another 4 hours or overnight.
Source: Panna Cotta recipe from http://www.davidlebovitz.com/2009/04/perfect-panna-cotta/