Panna Cotta with Ripe Mango: Simple Seduction in Three Courses
Prep time: 10 min
Cook time: 15 min, then chill time
Total time: 25 min
Yield: 4 servings
This is one of the most sensual desserts I know. It's a cross between soft ice cream and rich custard. Serve it with dicings of ripe mango.
Cook to Cook: Use organic cream if possible and be sure the sour cream contains only cream and culture, no other additives (Daisy is one brand to look for). This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 1 teaspoon.
Wine Suggestion: a rich, sweet red Recioto della Valpolicella Classico La Roggia by Fratelli Speri.
Ingredients
- 3/4 teaspoons unflavored gelatin
- 1 tablespoons cold water
- 1 1/2 cups heavy whipping cream
- 1/4 cup sugar, or more to taste
- dash of salt
- 3/4 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 ripe mango, diced
Similar Recipes
Latest Recipes
Instructions
- 1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 2-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
- 2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 4 2/3-cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
- 3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve with diced ripe mango.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
