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