Selasa, 15 Mei 2012

Mango and Buttermilk Panna Cotta

Panna Cotta is one of my favorite desserts, it is incredibly delicious! It is easy to prepare and you can even make it a day in advance.   This version is made with buttermilk and cream, and the bottom of the glasses are filled with mango puree. I crumbled pistachios and cantuccinis on top of the panna cotta to have a nice, crunchy contrast and the buttermilk gave the panna cotta a very refreshing and light taste.

Mango and Buttermilk Panna Cotta
(adapted from
4 servings

  • 1 cup mango puree, (250ml) 
  • 1 tablespoon water, (15gr)
  • 1 ¾ teaspoon powdered gelatin, (4gr)
  • 1 vanilla bean
  • 1 cup heavy cream, (250ml)
  • ¼ cup sugar, (50gr)
  • 1 cup whole buttermilk, (250ml)
  • Optional:
  • Pistachios, coarsely chopped and crumbled Biscottis for decoration

      Kitchen Note from tartelette: for the recipe I used one cup (250ml) of canned mango puree which I know is not available everywhere. According to the National Mango Board, you would need 2 medium sized mango to obtain one cup of puree. You can substitute with any soft fruit reduced to a puree like apricot, peach, pear, etc...

Divide the mango puree evenly among 4 glasses or ramekins. and freeze.

Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom while you prepare the cream. On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through. With a pairing knife, scrape the seeds from the pods. Set aside.

In a medium saucepan, heat the heavy cream with the sugar and vanilla bean seeds until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. (note: freshfromevaskitchen: I simmered the cream for 15 minutes in order to get a more intense flavor).

Remove from the heat and stir in the gelatin until it is completely melted. Let cool for about 10 minutes and add the buttermilk. Let cool to room temperature. You can speed up the process by placing your saucepan over a bowl filled with ice but keep and eye on it as it will thicken faster. Once the cream is cooled, slowly pour it over the frozen fruit and let set in the fridge, at least two hours, preferably overnight

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