Mango and Panna Cotta Verrines [15]

Fresh_Thai_Mango_Golden_Honey_

Photo from tnternet

We are blessed with abundant mangoes this year, from Australia, Malaysia and now, Thailand(in Thai MA MUANG) . While the month of April ushers in the oppressive heat and humidity of the hot season, it is the beginning of the Thai mango season.  NTUC is raining mangoes for the last 2 weeks at $3+ for 3 mangoes. The Golden Honey Mangoes are slightly sweeter and have less fibre than some of the other Thai mangoes.


Ingredients

Vanilla Yogurt Panna Cotta
200 ml thickened cream
3 tbsp sugar (reduced)
1 tsp vanilla extract (I do not have vanilla bean)
1 tsp powdered gelatin
2 tbsp water
100 ml plain yogurt (you can substitute with creme fraiche)

Mango Gelee with Diced Mango
100g fresh mango, diced
100 ml mango puree
2 tbsp sugar (adjust according to the sweetness of the mango)
½ tsp (2g) powdered gelatin
1 1/2 tbsp water

Mango Mousse
225 ml mango puree
3 tsp sugar (adjust according to the sweetness of the mango)
1 tsp (3½g) powdered gelatin
2 tbsp water
½ cup whipping cream

Mango Coulis
100 ml mango puree
4 tsp sugar (adjust according to the sweetness of the mango)

Equipments
small saucepan


Methods

Panna Cotta Layer
1. Sprinkle the gelatine in the 2 tablespoon of water.

2. In a saucepan, cook the cream, sugar and vanilla extract until the sugar dissolves. When small bubble appears at the side of the pot, remove the pan from the heat and add the softened gelatin. Stir until the gelatine dissoved. Set aside to cool.

3. Add in the yogurt and mix well. Fill 1/3 of the pudding cups with the mixture and let it chill in the refrigerator for at least 2 hours.

Mango Gelee
4. Sprinkle the gelatine in the 2 tablespoon of water.

5. In a saucepan, warm half of the puree with the sugar until sugar dissolved. Remove the saucepan from the heat and add the gelatine. Stir until the gelatine dissolved. Then add in the rest of the puree and diced mango. Set aside to cool.

6. Spoon the gelee over the panna cotta layer and let it chill in the refrigerator for 1 hour.

Mango Mousse

7. Sprinkle the gelatine in the 2 tablespoon of water.

8. In a saucepan, warm half of the puree with the sugar until sugar dissolved. Remove the saucepan from the heat and add the gelatine. Stir until the gelatine dissolved. Add in the rest of the puree and set aside to cool.

9. In a clean bowl, whisk the whipping cream until soft peak. Fold the whipped cream into the cooled puree until well combined.

10. Spoon the mousse onto the mango gelee layer and let it chill in the refrigerator for 1 hour.

Mango Coulis

11. In a saucepan, warm half of the puree with the sugar until sugar dissolved. Add in the rest of the puree. Set it aside to cool.

12. When ready to serve, add the coulis onto the dessert. You can top the verrines with whole sliced mango or florentine.


Read more about how to choose mango from shesimmers

Advertisements

One thought on “Mango and Panna Cotta Verrines [15]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s