It is my dad’s birthday this Sunday. It has been a really really LONG time since I have celebrated with him in person. The last time was probably 13 years ago. It was before I came to the States for college. After that, e-cards and phone calls are how we celebrate birthdays every year. Even though we are still miles and miles apart this year, I would like to dedicate this dessert to him.
My dad loves mango! Actually, let me rephrase it… He loves all kind of fruits. Papaya, watermelon, durian, berries, lychee and many more. Whenever he travels, the first thing he looks for is cheap local fruits. There are always fruits in my parents’ home and hotel rooms.
Since anything with fruits will make him happy, I know he would enjoy this dessert. Creamy panna cotta with a layer of sweet Mango jelly. Rich and not overly sweet. A basic panna cotta is made of heavy cream. This one is a little different. It also had sour cream. The addition of the sour cream gave the panna cotta a hint of tanginess and depth of flavors. Then, there was the mango jelly. It was like a really thick puree. Its sweetness makes a great balance with the cream. Don’t forget to top with some more ripe mangoes. More is better! This dessert is pretty and can be made ahead. It would be an excellent ending in any dinner party.
Happy Birthday DAD! Love you very much! Enjoy the virtual panna cotta for now! Next time when we meet, I will make one for you!
Mango Panna Cotta
– 2 – 3 Ataulfo or Manila mangoes (cut into ½-inch cubes)
– 1 tablespoon cold water
– 1 teaspoon unflavored gelatin
– 1½ cup heavy whipping cream
– ¼ cup sugar
– dash of salt
– ¾ teaspoon vanilla extract
– ½ cup sour cream
– ½ teaspoon unflavored gelatin
– 1 tablespoon cold water
– 2 Ataulfo or Manila mangoes
– 1 tablespoon water
– 1 – 5 tablespoon(s) sugar (depends on the sweetness of the mangoes)
- For the panna cotta, in a small bowl, add 1 tablespoon cold water. Sprinkle the gelatin over evenly and let it sit for 5 minutes. Meanwhile, in a medium saucepan over medium-high heat, add the heavy cream, sugar, salt and vanilla. Cook until just warm and the sugar has melted. Do not boil. Turn the heat down to medium-low. Stir in the gelatin and cook until dissolved, stirring constantly. Remove the pan from heat and let it cool for about 5 minutes.
- In a medium bowl, add the sour cream. Slowly pour the warm cream over while whisking gently. Whisk until combined and smooth.
- Prepare 4 (1-cup) ramekins, mason jars or glass cups. Pour the cream mixture evenly into the containers. Keep in the fridge for at least 3½ hours. Make sure the panna cotta is set before moving on to the mango jelly layer.
- For the mango jelly, remove the flesh from the mangoes and place into a blender or food processor. Blend until smooth. Measure 1 cup mango pulp and transfer to a small saucepan. In a small bowl, add 1 tablespoon cold water. Sprinkle the gelatin over evenly and let it sit for 5 minutes. Back to the saucepan, add 1 tablespoon water. Taste and add desired amount of sugar. Cook over medium heat for 5 minutes until sugar has melted and the puree is hot. Turn the heat down to medium-low. Stir in the gelatin and cook until dissolved, stirring constantly. Remove from heat and let it cool for 10 minutes. Scoop over the panna cotta. If needed, jiggle lightly to spread the mango puree. Chill for at least 3 more hours.
- To serve, top each container with fresh mango cubes. Serve immediately.
- If you can’t find sweet mangoes, use canned mango pulp for the jelly and skip the fresh mango cubes on top.
- Feeling lazy? Skip the mango jelly.
- 1 package of Knox unflavored gelatin is more than enough for making both the panna cotta and mango jelly.
- This serving size can be a little too much if you have a full meal. You can divide the warm cream into 6 containers (about 1/3 cup each).
(Adapted from The Splendid Table)