Mango Relish Panna Cotta Recipes

MANGO PANNA COTTA

Steps:

• To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
• Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
• Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
• Place in the fridge for at least 2 hours, or until set.
• To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
• Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
• To assemble:.
• Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
• Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.

MANGO PANNA COTTA RECIPE BY TASTY

Steps:

• In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
• Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
• Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
• Add the heavy cream and whisk until the mixture begins to thicken.
• Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
• Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
• Turn down the heat to low, and bring to a simmer. Chill for one hour.
• Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
• Enjoy!

MANGO RELISH PANNA COTTA

Steps:

• Take the unripe mango and grate it. Heat oil in a pan and add the dry red chilli and fennel seeds. Once the red chilli and fennel seeds start to change colour add the grated mangoes and saute for sometime. Now add 1 cup sugar to the pan and continue stirring till the sugar dissolves and you get a jam like consistency.You can also add a pinch of paprika to get that kick of sweet sour and a hint of chilli but it is optional.
• In the meantime cut the ripe mangoes into small cubes and store it for later. Mix the gelatin in cold water and let it stand for 10 mins.
• In a pan add the milk and remaining sugar and stir continously to avoid sticking to the pan.Now add the cream and fennel seeds. Mix well and let it simmer for sometime.Take it off the heat and add the fruit essence. Now add gelatin and mix well. let it cool down to room temp.
• In a glass or small bowl first add a layer of the mango chutney or relish that you made earlier. Then add a layer of the milk and cream mixture. Add the pcs of ripe mango cubes to this mixture and let it set in the fridge for 2 to 3 hrs.
• After setting top it again with the mango relish and a dollop of whipped cream. serve chiled.

PANNA COTTA AL MANGO

Steps:

• Pour the cream and milk into a heavy saucepan. Add the gelatin sheets.
• Place the pan over medium heat and stir until gelatin dissolves. Do not boil. Add sugar and honey and continue to stir until the sugar has melted.
• Just before cream and milk come to a boil, remove the pan from the heat. Pour the mixture through a strainer into a bowl to remove foam and to ensure a velvety consistency.
• Let cooked cream cool down and add 3/4 of the mango. Ladle into wine glasses and chill in the refrigerator for 6 hours.
• Add the remaining mango on top of the individual glasses as garnish just before serving.

VANILLA PANNA COTTA WITH FRESH MANGO COMPOTE

Steps:

• Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
• Meanwhile, peel mangoes and thinly slice.
• Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.