Mango Panna Cotta

I came across this on Hebbar’s kitchen, but had to change the ‘gelatine’ part as her method didn’t work out. So got mum to teach me her method with Agar agar powder and this was a hit in the house in the end! May as well make the most out of the mango season.

Ingredients:

Mango layer:

 

1/2 tsp Agar Agar powder
1/4 cup water
300ml Mango purée (you can use mango tins as an easier option, I did)

Cream layer:

1/2 tsp Agar Agar powder
155 ml milk (Blue lid/full pasteurised)
150 ml double cream
3 tbsp Sugar
Vanilla Essence

Method

Take  1/2 tsp Agar powder and mix it with the water in a saucepan, till it starts to boil. Make sure you stir continuously. Once it starts to thicken, or as I did, take a bit and pinch with your fingers to see if it’s started to get sticky, if it has remove from hob.

 

 

Mix in your mango pulp/purée and stir continuously so the Agar powder is spread evenly.

Pour into a glass, you can just pour it in as normal or if you want to tilt it, put the glass in a small bowl and slant it a bit. Place in fridge for at least an hour and the pulp will turn into jelly/stiffen.

Cream layer

Put the milk in a saucepan and leave about 3 tbsp. Leave on low heat. Meanwhile in a cup put the Agar powder and remaining milk and stir. Once the powder is dissolved mix it in with the milk on hob. Mix for around a minute and then add the cream and Vanilla essence in. Taste the mixture and if you want to add sugar, add accordingly.

 

 

Keep stirring till milk boils. Add vanilla. Let it cool. Pour the milk onto the mango pulp (make sure the mango has set). Then place in fridge for another hour.

 

 

Before serving add pistachios and if you have mangos just cut some small pieces up for decoration.

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