Panna Cotta Recipe

Categories: Recipes

Panna Cotta Recipe

Panna Cotta

Panna Cotta. A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants.

Ingredients

Prepare 3 of medium size ripe mangoes
Prepare 1/2 litre of milk
Prepare 1/2 cup of cream
You need 2 tablespoon of agar agar
You need 2 tsp of gelatin
You need 6 tbsp of sugar
It’s 1 tsp of venilla essence
It’s 1/4 tsp of salt

Steps

Cut the mangoes blend in a mixture jar.
Sock agar agar separately 1 table spoon in each bowl.
Keep wok on the flame add mango puree and cook for five minutes.
Add 3 tlbs in mango puree and stir and cook for five minutes more till sugar dissolves and cook.
On low flame cook agar agar till dissolves pour this into mango puree mix well.
Take transparent glass put this on another bowl in slanting position pour the puree and keey it in the refrigerator for 20 minutes to set.
Now on flame put milk to boil add sugar let it boil for 10 minutes add cream and give nice boil add venilla essence and other 1 table spoon agar agar same as you put into mango puree and salt.
Let it bit cool take out glasses you have kept for setting pour white milk mixture on it and let it cool in the refrigerator for 2 hours when it sets take out and serve cold.
Garnish with fresh mangoes pieces and mint leaves.

Before serving, panna cotta is commonly inverted onto a small plate, though it can also be eaten. A perfect panna cotta only has JUST ENOUGH gelatin to hold the cream mixture together. This means that the texture is really jiggly. Too much gelatin and the panna cotta has more of a jello-like consistency. Too little gelatin and the panna cotta won't set properly and you got a recipe for disaster in your hands.

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