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?


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...
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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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