Mango Panna Cotta

Servings 4 people

Ingredients

Sweetened Mango Pulp = 1 cup
Whole milk = 1 cup
Heavy cream = 1 cup
Sugar = 3/4 cup
Lemon juice = 1 tsp
Lemon zest = 1 tsp
Vanilla Extract 1 tsp Optional
or
Saffron Juice 1 tsp Optional
Agar agar powder = 1.0 tsp

How to make Raspberry Sauce:

Raspberries frozen or fresh 2 cups 250 grams
Sugar half cup 60 grams
Lemon juice 1 tablespoon
Lemon Zest 1 teaspoon
Cornstarch to thicken if needed 1 teaspoon

How to make Strawberry Sauce:

Strawberries frozen or fresh 2 cups 250 grams
Sugar half cup 60 grams

Instructions

How to make:

Dissolve agar agar powder in 10 ml of whole milk.
In a pot take 1 cup of whole milk, 1 cup of heavy cream and 3/4 cup of sugar and mix well. Let it warm up and add the dissolved agar agar mix.
Cook on low heat stirring. when you see bubbles at the edges of the pot turn off the stove.
Now add the mango pulp and mix well with hand blender.
Let this cool.
Grease the molds with ghee. Pour in to the moulds. Refrigerate for 4 hours.
When ready to serve, demold by releasing edges with a sharp knife or placing in warm water. Inset the plate on top and then invert.
You can use any type of moulds. I am also showing how to put in clear glasses and enjoy with strawberry topping.

How to make:

In a pan put the raspberries, sugar and 20 ml water cook on medium heat for few minutes. Add the lemon juice and lemon Zest.
Then use the hand blender/crusher to mix. Filter in a tea strain to take out seeds.

Notes

When time matters:
If you don’t have time or raspberries, you can take raspberry jam, add some water to desired consistency.
If the cooked Raspberry is too watery:
If the raspberry is too watery, add a tsp of cornstarch dissolved in water to thicken to the desired consistency.

When/What to serve with:
Serve with raspberry sauce around and place a fresh Raspberry on top.
You can use this with Ice cream, Panna cotta, Mouse’ or any desserts to make them more Zesty.