https://www.cutoutandkeep.net/projects/yoghurt-panna-cotta-with-mango-jelly • Posted by Sarvani C.
This is a beautiful, healthy and light take on the traditional Panna Cotta. I used mangoes but you can use any soft fruit that is in season!! Berries would be great!! Makes 6 medium-sized individual ramekins This is a two-layered dessert. First step is to make the yoghurt panna cotta that has to completely set before you go onto make the fruit jelly.
This is a beautiful, healthy and light take on the traditional Panna Cotta. I used mangoes but you can use any soft fruit that is in season!! Berries would be great!! Makes 6 medium-sized individual ramekins This is a two-layered dessert. First step is to make the yoghurt panna cotta that has to completely set before you go onto make the fruit jelly.
Sprinkle 5 tsps of powdered gelatin on 1/2 cup of cold water in a bowl and leave to rest for a few minutes.
Take the yoghurt, 1/2 cup of sugar and 1/2 cup of chopped mangoes and process in a food processor until smooth. The process is similar to making a smoothie. Do check for the sweetness of this mixture and add more sugar, according to your preference.
Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously. Do not heat on a high flame as this might split the yoghurt.
To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.
Spoon the mixture equally between the ramekins and refrigerate for minimum 4 hours, preferably overnight to set. Do leave enough place in the ramekin for another smaller layer of the mango jelly.
Do not leave the ramekins uncovered in the refrigerator as they might pick up some of the smells prevalent in the refrigerator.
Once completely set, proceed to make the mango jelly.
For the Mango Jelly: Sprinkle the 1.25 tsp of powdered gelatin on the cold water in a bowl and leave to rest for a few minutes.
Take 1/2 cup of chopped mangoes and 3 tbsp of sugar and process in a food processor until smooth. Check for the sweetness. Add a little water to this mixture and process again. The mixture should be 3/4 cup in volume. If it is less, then add some water to make up the volume.
Gently heat this mixture in a heavy bottomed saucepan on a low flame and bring to a boil, stirring continuously.
To this heated mixture, add the water with the gelatin and stir until the gelatin is completely dissolved and well combined.
Spoon the mixture equally between the ramekins and refrigerate for minimum 2 hours to set.
Serve once completely set.