Sunday, 25 May 2014

Mango and Vanilla Yoghurt Panna Cotta with Balsamic Blueberry Sauce

Mangoes…..its the time of the fruit king where you get to see all kinds of mangoes flooding everywhere.  I would be committing a crime if I don’t create a lip smacking dessert using a mango.  How about making one easy and irresistible dessert, which can drop any tongue down to the floor. So here is my Mango Panna cotta along with a layer of vanilla yoghurt panna cotta. The topping is balsamic blueberry sauce which the taste buds would not forget for days to come.  Here is how to get them together…



INGREDIENTS:-
For Mango Layer
1 cup, mango puree (I have used fresh mangoes)
1½ cup, heavy cream (You can also use Amul cream)
4 tbsp, sugar
3 tsp, gelatin
3 tbsp, cold water
For vanilla yoghurt layer
1 cup, Greek yoghurt/Hung curd
1½ cup, heavy cream (You can also use Amul cream)
1 tsp, vanilla essence
5 tbsp, sugar (you may add more if you prefer)
Zest of 1 lemon
3 tsp, gelatin
3 tbsp, cold water
For Balasamic blueberry sauce
1 cup, blueberries (fresh or frozen)
¼ cup, balsamic vinegar
¼ cup, sugar
Zest of 1 lemon


METHOD:-
For Mango Layer
Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes

In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)

Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .

Cool for 2-3 minutes.

Add mango puree to the cream gelatin mixture and mix very well.

If you prefer to give it an angle effect, place the glasses tilted in a muffin pan and pour the mixture into the glasses.

Refrigerate till set.

For vanilla yoghurt layer
Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes

Whisk together yoghurt and ½ cup of cream until very smooth.

In a pan heat together remaining 1 cup of cream, sugar, vanilla essence and lemon zest. Heat till sugar is just 
dissolved. (Do not boil it too much)

Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely        .

Cool for 2-3 minutes.

Add yoghurt mixture to the cream gelatin mixture and mix very well.

Pour this mixture over the mango layer and again refrigerate till set.

For Balsamic blueberry sauce
Put all the ingredients in a small pan and cook till it becomes of a thick sauce consistency.

Take it off the stove and cool it completely. Chill it.

Now pour this sauce over the vanilla yoghurt panna cotta layer along with some chopped fresh mangoes.

Serve chilled.



4 comments:

  1. Ohhhh yummmmmm this is like the perfect dessert. Literally salivating at the computer.
    Love your blog~

    Gina
    www.thepinkwings.com

    ReplyDelete
    Replies
    1. Hi Gina....thank you so much!!!
      You have an amazing blog.. Love it :)

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  2. hi this looks yumm beautiful presentation..any option to the Balsamic blueberry sauce?

    ReplyDelete
    Replies
    1. Hi Ravina.....thank you so much!!! You can skip that sauce if you prefer or you can make same using strawberries too!!!!

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