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.
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--
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?