Wednesday, September 3, 2014


We were at Napa Valley a few years back and that was the first time I ever tasted a Pannacotta. It was a Buttermilk Pannacotta with Berry Coulis which was totally delish! I came back home and recreated something close to that,with a twist. It was my Vanilla Pannacotta with Pomegranate Sauce. Ever since,Pannacotta ranks high on my list of favourite desserts!
A long time blog reader of mine,C,had invited us over for dinner last year and she carefully remembered my love for it and made the same from my blog. I was so touched! Everytime we go out, I scan the dessert menu to see if a pannacotta is on the menu. There's something about a cold creamy pudding.

A very close family to ours was moving from Minnesota and we had gone to their house to help pack up some of their stuff . I had volunteered to bring in the dinner because that's the last thing they should be worrying about when they have a whole house to pack up! So, along with a Veggie Pulao & Chicken Tikka Masala,I took some Ginger & Mango Pannacotta along with us.
This recipe is spiced with ground ginger and a pinch of nutmeg. For those of you who think they might not their desserts spiced up, feel free to leave it out. I made one batch and set it in small bowls so that everyone gets their share and helps in controlling portion sizes. You can of course, set it in one container and cut them out into desired shapes. Serve it with a drizzle of mango pulp and a few pieces of fresh mango along with a sprig of mint!


1 pouch /7 grams unflavoured gelatin
1/2 cup milk
1 1/2 cups heavy cream
1/2 cup packed brown sugar *
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup sweetened canned mango pulp

Method: In a small bowl, sprinkle gelatin over milk;let stand for 5 minutes to soften.Meanwhile, in a saucepan over medium heat,gently whisk together cream, sugar,cinnamon & ginger; heat just until bubbles form around the edge. Remove from heat.

Stir in gelatin mixture, stirring to dissolve gelatin. Whisk in mango puree. Pour into six to eight ramekins,cover with plastic wrap and chill until set.

*Adjust the sugar as needed depending on the sweetness from the mango pulp. The original recipe called for just 2 tablespoons of sugar but I added more to suit our taste.
I promise you, this would be the last of the mango related things you would get to see here for this year! I make sweet somethings with mangoes throughout the year because I used tinned mango pulp.I am a not a fan of the fresh mangoes we get here even during peak Summer.

It's getting a bit cooler in the evenings which kind of makes me happy because I will get to eat some Pumpkin Pies and Pecan Pies very soon!

Many of you tell me that a post without mentioning how Ian liked the food,is incomplete! :) Ian literally ran towards me when I brought the Pannacotta out of our fridge to photograph them. He stood beside me and I had a tough time pushing his eager hands away from grabbing my little bowls. He couldn't wait to taste it and from the way he behaved after that, I think he really really liked it. He's got his Amma's sweet tooth,for sure!


Chef Mireille said...

ginger and mango must be so amazing in this version

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