Mango Panna Cotta

I decided to record down my trial with Panna Cotta, especially in Sabah we do not have a lot heavy cream or it is rather expensive. I also the entirely milk base too rich for taste although it is supposed to be light. So I will try 3 rounds of Panna Cotta :-

1. Original - milk with heavy cream
2. Mango Panna Cotta
3. Mango Puree (jelly)

Reference :-
https://tipbuzz.com/mango-panna-cotta/

INGREDIENTS

Mango Panna Cotta

1 1/2 cups whole milk
1/3 cup sugar
21 gm unflavored gelatin powder 
1/2 tsp salt
1 1/2 cups Whipping Cream or heavy cream, or half and half
1/4 tsp vanilla extract

• Note : Original recipe is 1 1/2 Cup Milk plus 1 1/2 Cup Heavy Cream, replace 1/4 Cup with Mango Puree (takes longer to set, may be should just add 1/2 Cup Mango Puree instead of replacement.

Mango Puree

• 2 Cups of Mango flesh (4 medium mangos)
• 1 cup Mango juice
• 7 gram unflavored gelatin powder

Instructions

• Puree mango flesh with blender.
• Sprinkle gelatin on top of 1 Cup of Mango Juice. Wait 5 minutes for gelatin to soften and then mix with a spoon.
• Microwave mango juice for 1 minute on high power. Stir again for one minute until gelatin has dissolved.
• Mix together the mango puree and mango juice mixture. Pour into moulds and chill at least 2 hours to set.

Note :-

Total failure, it does not set even after 2 hours. When I poured Panna Cotta onto them, the mixture still in liquid form.

Panna Cotta

• 1 1/2 cups whole milk
• 1/3 cup sugar
• 21 gram unflavored gelatin poweder
• 1/2 tsp salt
• 1 1/2 cups (370 gram) heavy cream, or half and half
• 1/4 tsp vanilla extract

Instructions

Panna Cotta

• In a small saucepan, add milk and powdered gelatin and wait 10 minutes.
• Raise heat to medium, add sugar and stir several minutes to dissolve.
• Remove saucepan from heat and stir in the cream, vanilla and salt.
• Once at room temperature, pour into the glasses enough to cover mango. Chill for 1-2 hours until set.
• Garnish with optional raspberries and diced mango. Serve and enjoy!