Mango Panna Cotta Recipe by Chef Vikas Kumar, Jr Sous Chef, Hotel Royal Orchid Bangalore

Portion: 1R  

Preparation Time: 20 Minutes

Ingredients:

50g Fresh Mango

1 tsp Gelatin

3 tsp Water

150ml Milk

50g Sugar

100ml Heavy Cream

Method:

• Peel and chop the fresh mango. Blend the mango pieces until smooth to make mango puree and set aside.
• In a small bowl, sprinkle the gelatin over 3 teaspoons of water and let it sit for about 5 minutes to bloom.
• In a saucepan, combine the milk, sugar, and a pinch of salt. Heat the mixture over medium heat, stirring occasionally until the sugar is completely dissolved. Do not let it boil.
• Once the milk mixture is hot and the sugar is dissolved, remove the saucepan from heat. Add the bloomed gelatin to the hot milk mixture and stir until the gelatin is completely dissolved.
• Stir in the heavy cream and mix well. Allow the mixture to cool slightly before adding the mango puree to prevent curdling. Gently fold the mango puree into the milk and cream mixture until fully incorporated.
• Pour the mixture into a serving mould or ramekin. Refrigerate for at least 4 hours, or until set.
• Once set, the Mango Panna Cotta can be served directly in the mould or gently unmolded onto a serving plate. Garnish with fresh mango slices or a mint leaf for an extra touch of elegance.