The Tuesdays with Dorie group selected Vanilla-Mango Panna Cotta for this week’s assignment. This worked out great because 1) mangos are on sale (and they’re really sweet), 2) this is a great dessert for this hot summer weather, and 3) what’s not to like about panna cotta?
The mangos that I bought were perfect! I almost felt bad for puréeing them because they would have been great to eat, as is! Dorie’s recipe said to use 1 large ripe mango, but I ended up using 2, instead.
Next, some lime was added. This helped add some “brightness” to the purée.
The purée was strained so none of the fibers would get through, allowing for a smooth texture.
The purée was then spooned into 4 glasses. This is when I realized I would have a problem. I’m glad that I added that extra mango and even happier that I had more mangos set aside…just in case.
The panna cotta mixture was very easy to make, and it all came together pretty quickly.
I mixed my vanilla beans with my sugar before adding them to the cream and whole milk.
This really was the hardest part of making panna cotta: waiting for the milk to boil.
Gelatin was prepared after I steeped the vanilla beans in the milk for 30 minutes. I found that using 1 sachet of gelatin is enough for this recipe.
Finally, the milk mixture was added to the bowl with gelatin, and I cooled everything down to room-temperature.
The panna cotta mixture was spooned into the glasses over the mango purée, but it looked like the glasses were half [empty/full]…
So I decided to make a second batch and create more layers!
I enjoyed every last bit of this Vanilla-Mango Panna Cotta! This recipe is a winner that I am sure to use whenever mangos are in season!
Vanilla-Mango Panna Cotta recipe is on page 370 of Baking Chez Moi by Dorie Greenspan.