Mango Shrikhand Panna Cotta Tart Food

MANGO PANNA COTTA

Steps:

• To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes.
• Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well.
• Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass.
• Place in the fridge for at least 2 hours, or until set.
• To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
• Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
• To assemble:.
• Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
• Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS

Steps:

• Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
• Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
• Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
• Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
• Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

MANGO PANNA COTTA RECIPE BY TASTY

Steps:

• In a bowl, combine the water and gelatin. When gelatin thickens, microwave for 10 seconds.
• Combine sugar, milk, and vanilla extract in a small pan over low heat and stir. Once it begins to simmer, add the gelatin and whisk to combine.
• Place a bowl into a bowl filled with ice. Strain the milk mixture through a sieve into the empty bowl.
• Add the heavy cream and whisk until the mixture begins to thicken.
• Transfer the mixture to four cups, cover with plastic wrap, and chill in the refrigerator for 2 hours.
• Combine diced mango, sugar, lemon juice, and orange juice in a pan and stir over medium heat until boiling. Using an immersion blender, blend until smooth.
• Turn down the heat to low, and bring to a simmer. Chill for one hour.
• Pour the mango purée over the panna cotta. Top with diced mango and raspberries.
• Enjoy!