Panna cotta sounds elegant and difficult, but it’s only one of those things. Unlike its more temperamental cousin, custard, it doesn’t need monitoring. As long as you soften the gelatin in cold water, then stir it into hot cream until it dissolves, its really just a matter of waiting until it sets in the fridge.
And once you know that the gelatin does all the heavy lifting, it’s hard not make panna cotta a habit. Especially since the variations are seemingly endless. There’s a multitude of recipes out there, with variations on flavour, presentation, and accompaniments.
This version was particularly refreshing at the end of a hot day. Dorie layers vanilla panna cotta atop a mango and lime purée. Eating it made me feel like I’d been transported to a tropical hotel. Looking at it made me feel like running over to Gourmet Warehouse and picking up some glass ramekins or tiny Weck jars.
I love my ramekins – they’re pretty and they’ve served me well. But, they’re totally wrong for presenting this dessert. It’s meant to be admired even before you spoon into it. I
probably don’t need more ramekins, so next time I make this, I’ll unmold the panna cotta onto a plate and garnish it with a generous amount of the purée. Or, I could go shopping, ignoring the fact that I live in a small apartment and I have a very long wish list of kitchen items.
And since it’s a Catch Up Friday, I thought I’d mention that I have indeed made the Crispy-Topped Brown Sugar Bars. I posted about them in a French Fridays post in April.
They were fantastic, but I’m afraid to make them again, as they might disappear before I share them with anyone else.
You can find the rest of the Tuesdays with Dorie crew’s entries on this recipe here: Vanilla-Mango Panna Cotta.
5 thoughts on “Baking Chez Moi – Vanilla-Mango Panna Cotta”
The panna cotta was good, wasn’t it. I am not big on mango, but this worked perfectly together. Those brown sugar bars look yummy too, great job Teresa.
Your panna cotta looks yummy! I also live in a tiny apartment and am trying to justify buying the tiny wecks jars, I could make yogurt in them, right!
This mango was very refreshing. I loved those bar cookies and yes they were dangerous. In fact I have been making too many desserts as of late. Such is the life of a food blogger:)
Love the addition of mango to add a nice fruity contrast to that super creamy panna cotta!
Sounds wonderful! Hoping to have time to make more of Dorie’s desserts—miss cooking along with you!