Tuesday, July 28, 2015

Vanilla Mango Panna Cotta—Tuesdays With Dorie—Baking Chez Moi

Mango Panna Cotta

I missed the last TWD, which was an apricot raspberry tart.  I bought a big container of organic apricots at Costco that I was planning on using, but my kids all like apricots so much (so do I) in their perfect, fresh form, that they all got eaten super fast before I was able to make the tart.  The tart sounds like something I’d love, so it was probably a good thing that I wasn’t tempted to eat it.

Today’s recipe for the Vanilla Mango Panna Cotta was super simple so I decided there was no excuse to get it made.  I used organic cane sugar so I could taste it.  I normally don’t eat things with milk and cream much anymore but decided this was an okay excuse because I really wanted to try it.

Mango Panna Cotta 

Panna Cotta, as I described it to my kids, it just a gelatin (Jell-o) made with milk and cream. It’s pretty low in sugar, too.  With this one, a mango puree is put in the bottom of each cup.  I would not be against just going with more puree (half the cup!) and half panna cotta.  It would even be good with the mango mixed in with the milk/cream mixture. 

This is how I served it here after nice photos--

Vanilla Mango Panna Cotta 2

You can never have too much fresh fruit!  I followed Dorie’s recipe exactly, even using lime juice and a teaspoon of honey in the puree.  I used vanilla extract as I didn’t have a vailla bean.  I’m tell you, super easy for a nice dessert.  This recipe made four servings but would also be a cinch to double or triple it for a crowd.  You want the recipe, don’t you?  I’ve told you before—get Dorie’s book, Baking Chez Moi.  Loving it!  A lot more panna cotta to behold with the group, check it out here

This would be good with any fruit and surprise, surprise, I’m thinking there’s got to be a way it would be really good with chocolate, too.  Ooh, raspberry puree, raspberries on top and chocolate shavings or a drizzle of melted chocolate.  That would be my ideal panna cotta.  What would be your favorite?

9 comments:

Ryan said...

Your panna cotta looks great! I agree that you can never have too much fresh fruit! That mountain of mangoes on top of your panna cotta looks amazing!

Sarah said...

I thought this recipe was delicious, but you should definitely go back and make the apricot tart. It was amazing!

Zosia said...

I love the photo with the mound of fruit - that's the best way to enjoy it! It would be fantastic with raspberry.

flour.ish.en said...

You are right; there is never enough fresh fruits, especially the ripe and sweet ones. I'd grab the one filled with mango on top. Very nice!

flour.ish.en said...
This comment has been removed by the author.
Nana said...

That looks wonderful with all the mango topping. This was a real winner for us and a definite repeat.

Cakelaw said...

It looks good - and jello made with cream and milk is a great description.

Teresa said...

Love the way you described this to your kids! I agree, the more fruit with summer desserts, the better. I can see this being good with any sort of fruit, and yes, chocolate.

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