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Mango pannacotta

Asheera

Rich creamy pannacotta with mango and cream


Mango pannacotta

Rich creamy pannacotta with mango

Ingredients

  • 2 cups Mango pulp u2013
  • 2 cups Milk Full Fat u2013
  • 1.5 cups Cream u2013
  • 3/4 cup Sugar or as per your taste u2013
  • 1 tsp Vanilla essence u2013
  • 4 tbsps agar agar gelatin chinagrass/ / /15 gm u2013
  • 1/4 cup water (to dissolve China grass/agar agar)
  • Mango slices for garnish

Instructions

  1. To make Mango pulp blend ripe mangoes into pulp in a blender.
  2. Grind the China grass/agar agar in a blender or chop into very small pieces.
  3. Take water in a bowl and add the China grass to it.
  4. Let the contents boil until the China grass melts entirely.
  5. Strain the china grass in a strainer and remove the undissolved china grass if any.
  6. Mix Cream and Milk in a sauce pan.
  7. Boil the cream-milk mixture and add the hot china grass mixture, mix well.
  8. Add sugar and stir continuously, on low flame for 4-5 minutes.
  9. Once the sugar dissolves, remove from fire.
  10. Let the Milk-China grass mixture cool down for 5-6 minutes.
  11. Add mango pulp, vanilla essence and mix well.
  12. Pour it into greased moulds or small bowls and refrigerate for 4-5 hours for it to set.
  13. To serve, run a knife around the inside of each moulds to loosen the pudding or dip the moulds in hot water for 2-3 seconds.
  14. Garnish with mango slices and mint leaves on top
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