Panna cotta is an easy recipe to pull off in a shorter time frame. I personally love doing desserts like this which give me no hustle. There is an expression of relief when we can prepare, portion size desserts and keep them in the fridge way before serving time. It’s like a tick mark given to the task list of the mind. It is absolutely important that whatever we prepare is flavoursome and should be relished by those who devour it. This mango pannacotta is no less. It is a bang on, ultra-creamy dessert with a smooth satiny oomph that rushes from the palate to the heart as you indulge. Mangoes makes every dessert so perfect and so inviting. As mangoes are everywhere in the market, it made perfect sense to me to go ahead with this promising seasonal fruit.
Panna Cotta is an Italian dessert and it literally means “cream cooked” in Italian. The traditional ways of preparing Pannacotta are with cream, sugar and gelatine but with time we tweak on recipes according to the availability of the ingredients. Also, we love to bring in alterations as we are biased towards our personal likes and dislikes. I don’t see anything wrong in it, as long as the outcome is satisfying. No Italian is gonna sue us for not following the recipe accurately. The freedom to alter skilfully is accepted and appreciated.
For this recipe, all you need is mangoes, hung yoghurt, cream, gelatine and some sugar. It’s attainable and you will be a victorious kitchen warrior. Before we go ahead, I know some of you are already running your thought process into a search for a substitute of gelatine. I have mentioned all in the below-written points. Make sure to go through these before the attempt of the recipe.
The right Pannacotta wobble and a sheeny outside is a sign of victory. A perfect pannacotta should have just enough gelatine that when unmoulded it should seem as if the cream is barely holding together. It quivers when you touch it. The textural feel should mesmerise you with creamy satiny feel on the tastebuds. Feel free to bring in your own choice of flavour and fruit. You can accomplish all if you know how the ingredients work together and standalone.
If we don’t fancy our language, Pannacotta is nothing but cream jelly, set to a point of perfection. You can gelatinize any liquid using gelatine. Hence it is easy to conquer, you just have to be precise about the ratio of the gelatine, considering fat content in the liquid.
Gelatine is finicky to work with; heat, acidity, and sugar content can all affect how well gelatin sets (or doesn’t set).
If there’s too much gelatin,Unflavoured Gelatin Powder 250gm the pannacotta feels stiff and rubbery. Too little, you will end up in a puddle of cream on the plate when you unmold it.
My basic calculation – 1 1/2 cups milk + 1/3 cup sugar + 2 1/4 teaspoons gelatin + 1 1/2 cups cream.
You can also make pannacotta with non-dairy options also – almond/coconut/soy milk can be used, or you can increase the fat a little by supplementing with non-dairy creamer.
Agar is the perfect substitute for gelatin. It’s derived from red algae that have been popular across Asia for centuries. As it is derived from plants, not animals, it is suitable for use by vegans as a substitute for gelatin. Gelatin gives a creamy texture whereas agar gives a firmer texture. And agar is much more powerful than gelatin.
Without taste, odour or colour, agar can safely be used in desserts and other cooking without altering the taste or smell. It sets more firmly than gelatin and can even set at room temperature.
The Ratio: As a general rule, you can substitute powdered agar for gelatin in equal amounts. So if a recipe calls for one teaspoon of gelatin, you can use one teaspoon of agar powder.
However, if you have agar flakes, it is NOT a 1:1 ratio because the powder is more powerful than the flakes.
Follow this if using other forms of agar agar
1 tsp of powdered agar = 1 tbsp agar flakes = 1/3 cup agar strands (cut into 1-inch pieces) will set 350ml (1 1/3 cup of liquid) into a firm jelly. For a softer jelly or when using thick fruit pureé, use lesser agar.
We bloom gelatine and then add it to the hot (not boiling) liquid base. But we have to cook agar to get the result. The agar needs to reach 185°F to activate, so pay close attention to the temperature.
Place room temperature water in a small bowl and sprinkle with gelatine, mix it gently into the water using a fork. Set aside for 5 minutes or until spongy. It will take on an applesauce-like consistency. Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Never boil gelatine, as it can become stringy.
Gelatin starts to work pretty quickly once it’s added into the recipe, so be sure that the bowl you’re using is kept ready. If it does start to set up and you’re not quite ready, you can slightly re-heat the base to soften the gelatin again. This won’t damage the gelatin or its ability to make your recipe solidify. Also, it’s best to add the gelatin as one of the very last steps in cooking.
Gelatine is also available in sheets and four sheets of gelatin equal one tablespoon of powdered gelatin.
To unmould your pannacotta:
Be sure to chill it for about four hours before you try to release it.
Run a knife around the edge of each to release each from its mould; or, dip each mould for just a few seconds at a time into a shallow container of hot water before turning out.
And if your pannacotta just won’t release, eat it in the mould.
Borosil Large Glass Kattori, 180ml, Set of 6 has been used in the picture below.
1 cup hung yoghurt
1/2 cup cream
1/2 cup mango puree
2 tbsp sugar
1 1/2 teaspoons gelatin (unflavoured gelatine)
In a small bowl add 2 tablespoons of water and sprinkle gelatine over the top. Use a fork a to gently stir and let in sit on your kitchen counter to bloom.
Add yoghurt, mango puree in a bowl, use a hand whisk and mix till everything is mixed into a smooth creamy consistency. Heat cream in a small saucepan over a low flame (don’t boil) and add the sugar.
Add bloomed gelatin to the cream mix and stir using a spatula till all the granules are mixed well. Mix till melted and let cool a little. Pour the cream mix into the mango yoghurt mixture. Mix well using a rubber spatula and pour into cups. Let the panna cotta set for 5 to 6 hours or overnight before serving.