Friday, 5 September 2014

Mango & Basil Panna Cotta with Fruit Salsa

Mango & Basil Pannacotta With Fruit Salsa

This recipe was made, when sitting at home and my eyes went on some mangoes kept on the table and some basil leaves kept in the fridge.
I told myself, lets make something interesting.




Ingredients - 
Mango – 2 no
Fresh cream –500 ml
Sugar – 100 gms
Basil Leaves – 30 gms
Gelatine Leaves – 3 nos
Mango Essence – few drops
Mint Leaves – 20 gms
Pineapple – 50 gms
Watermelon – 50 gms
Lemon Juice - 10 ml

Method - 
1. Cut the Pineapple, half Mango and Watermelon in the small cubes and keep in a bowl.
2. Finely chop the Mint leaves and add it to the fruits and mix along with lemon juice.
3. Soak the gelatine leaves in cold water for some time.
4. Cut the remaining mango into small cubes and mix with finely chopped basil.
5. In a sauce pan, pour the cream, sugar and mango mix and bring to a boil.
6. Once off the heat, put in the mango essence and give it a single stir.
7. Take the gelatine leaves out from the water, squeeze out the excess water and put it in the cream and mix well, making sure that the leaves are dissolved.
8. Pour the mixture into individual molds and keep it in the fridge to chill for a couple of hours.
9. Once set, remove it out on a plate and serve along with the fruit salsa.

Note :
1. If gelatine leaves are not available, powdered gelatine can be used instead.
2. For approx every 250 ml of liquid, 1 gelatine leaf is used.
3. While substituting the leaf for powder, for every 1 leaf, approx 5-6 gms of powdered gelatine can be added.
4. Remember to dissolve the powdered gelatine in warm water before using.

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