Sunday, August 10, 2014

Sunday Slurp! Vegan Vanilla pannacotta with Mango mousse


This is one of the prettiest desserts that I have made till now....
doesn't it look classy? and exotic?
and very easy to make!
and what is Pannacotta you might ask.....
it means "cooked cream" in Italian.
And this Italian creamy dessert has been beautifully combined with luscious mango puree and delightfully light mango mousse.
And with this beautiful layering... you will get a stand up ovation when you serve it to your guests.
And for all those vegetarians out there... its vegan,
that means its made of not gelatin but of China Grass or Agar Agar as its also known.
the whole procedure on how to use china grass is given here for your reference.
http://www.wikihow.com/Use-Agar-Agar



for people who are comfortable using gelatin, please use the same proportions as agar agar like given.

Ingredients:
For the bottom pannacota layer:
heavy cream- 500 ml
sugar 5 tbsp
vanilla essence 1 tsp
gelatin pwdr/ agar agar 2 tsp
water 3-4 tbsp (warm if using agar agar)
cardamom powder 1/4th tsp

1- If using gelatin, pour over cold water (and use like given on the box)
or else agar agar over warm water to dissolve for 5 minutes.
2- Take a heavy bottomed pan and heat the cream and sugar till the sugar melts.
take care not to overheat the mixture
3-While the sugar is dissolving, heat the agar agar mixture in a small bowl, and stir till completely dissolved and clear and no lumps are formed.
4- Place the bowl over a vessel full of iced water and cool the mixture till its just warm.
5- In the meanwhile, remove the cream mixture from heat and add vanilla essence.
6- Pour this cream mixture over the gelatin/ warm agar agar and stir till dissolved.
7- Add the cardamom powder and mix well.
8- Tilt the individual glasses at an angle and pour the cream pannacota till its full at 1/3 of the glasses.
9- keep in the freezer  (tilted) till you prepare the next layer, preferably for an hour at least, to firm up.


Ingredients:
The middle Mango Coulis layer.
mango puree- 1 cup
sugar 2-3 tbsp or depending on the sweetness of the mangoes.
1/2 cup cubed mango
lemon juice 1 tsp
cardamom pwdr- a pinch

1- In a pan add mango puree, sugar and cardamom and simmer on low heat for two minutes. Take it off the heat, add lemon juice and mango cubes, mix and allow to cool.
2- Pour over the now firmed up cream layer after tilting the glasses in the opposite direction, till its full at 2/3 level of the glass.
3- keep in the freezer, tilted for another couple of hours to freeze up (because this layer does not have agar-agar.)


Ingredients:
The top Mango Mousse layer.
mango puree- 1 cup
sugar 5 tbsp
whipped cream 2 cups
agar agar- 2 tsp
warm water 6 tbsp

1- If using gelatin, pour over cold water (and use like given on the box)
or else agar agar over warm water to dissolve for 5 minutes.
2- heat the agar agar mixture in a small bowl, and stir till completely dissolved and clear and no lumps are formed.
3- Place the bowl over a vessel full of iced water and cool the mixture till its just warm.
4- In the meantime heat mango puree and sugar till dissolved.
5- Add the warm agar agar solution to the warm mango puree, mix.
6- Fold in the whipped cream, mix lightly.
7- Add this mousse in piping bags, or you can even spoon the mixture over the other two now frozen layers, till it reaches the top of the glasses.
8- put back in the fridge to firm up for another 5-6 hours.
9- Garnish with slivers of mango or toasted almonds.
10- Serve chilled to a lots of ooooohs and aaaahs!
and thank me later... :-)



2 comments:

  1. wow .. it looks delicious i wish i can put my hand inside and just take it out
    now i am left drooling

    Bikram's

    ReplyDelete
  2. thank you Bikram :) you dont have to drool- coz its very easy to make!
    I do hope you/ someone in yr family tries it and u get to eat it in reality and not virtually.

    ReplyDelete

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