Pannacotta is an Italian dessert, easy to prepare and elegant to serve. The beauty of this recipe is that it requires so few ingredients and can come handy when you have little time for making dessert. It goes well with fresh fruits, fruit coulis, and chocolate sauce. This recipe has always garnered raving reviews from everyone who sampled. It makes even the dieters shun their diet.
Please read few tips on gelatin before starting work on this recipe. You can serve this in the ramekin or short glasses. I love to serve Pannacotta in whiskey glasses. In place of Mango other fruit purees can also be used.
- Amul cream (25%) - 400 ml
- Mango pulp - 2 cups
- Sugar - 3/4 cup
- Gelatin - 2.5 tsp
- Cold Water - 3 tablespoon
- Garnishing: -
- Mango - 1, cut into small pieces
Sprinkle gelatin on 3 tbsp water and let it rest for 5 – 10 mins till it absorbs all the water and swells up.
Mix sugar and cream in a pan and heat on low flame, stirring gently, until the sugar dissolves. Switch off the stove, add gelatin to it, and stir until gelatin dissolves.
Add mango pulp to the above mixture, mix well till it becomes homogenous liquid. Sieve this mixture.
Pour the sieved mixture into the ramekins and cool. Cover it with cling film and refrigerate for 4 to 8 hrs till it sets.
Garnish it with the cut mangoes before serving.
If planning to unmould the pannacotta then grease the ramekins lightly with flavorless and odorless oil. Fill it with the sieved pannacotta. Just before serving, dip the pannacotta ramekins or molds into a bowl of hot water for about 10 seconds, then invert it onto a plate, tap the bottom of the ramekin.
To serve with mango coulis, blend the mango pieces in the blender and spoon it on the pannacotta.