Mango – Vanilla Panna Cotta

Mango Layer Preparation:

1. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
2. In a sauce pan, add ½ cup water and bring to boil.
3. Add the mango purée and sugar; Stir until the sugar is completely dissolved on low flame. Add lemon juice and combine well.
4. Add in the bloomed gelatin into this and stir until the gelatin is completely dissolved on low flame.
5. Remove from heat and allow to cool slightly. Divide the mango coulis among the dessert bowls and refrigerate it until set.

Vanilla Layer Preparation:

1. Once the mango layer is set, you can start with the vanilla layer preparation.
2. In a bowl pour in the cold water, sprinkle gelatin and allow to bloom.
3. In a sauce pan, add in the whole milk, fresh cream and bring them to a boil on low flame. Stir continuously.
4. Add sugar and stir until the sugar is completely dissolved.
5. Add in the bloomed gelatin and stir until gelatin is completely dissolved.
6. Add in the cardamom powder, vanilla extract and combine well. Remove from heat and bring to luke warm.
7. Take out the refrigerated dessert bowls with mango coulis, divide the prepared vanilla coulis among them.
8. Refrigerate until set; Once set, garnish with fresh mango cubes and serve.

Notes:

• If you are using agar-agar in mango layer:
  • In a sauce pan, add ½ cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
  • Use the same pan and continue with step #2, skip step #4 and prepare the Mango coulis.
• If you are using agar-agar in vanilla layer:
  • In a sauce pan, add ½ cup of water and agar agar powder/flakes/strands and stir to distribute the powder. Bring to boil, stirring frequently, making sure that all the agar agar powder/flakes/strands has dissolved.
  • Use the same pan and continue with step #3, skip step #5 and prepare the vanilla coulis.