This one's from the drafts. I am still trying to wriggle out of major cooking responsibilities by making egg burji and easy peacy things like that for dinner. Thank god for frozen chappati's andparathas...if it wasn't for those i would have really gone mad, long back.
This was my first time with gelatin and i must admit I'm not that big a fan. Just that its a painfully long procedure, waiting for it to set etc. and I don't have the patience, as you must have already guessed. Also, i just don't understand why the local grocery cant house some canned mango puree or pulp. I saw them at the Indian grocery once, but thought they would be available at Sainsbury's or something. Bad luck there, so i had to buy canned mango slices and then puree it. Something wasn't right and i was not too happy with it...it also wasn't as sweet as i thought it would be.
Isn't yellow just so welcoming? I'm in love with that colour.
For the bottom layer- Panna Cotta:
Whipping cream- 150ml
Whole milk- 50ml
Granulated sugar- 35 gms
Vanilla extract- 1 tsp
Honey- 2 tbsp
Gelatin- 2 gms (I used powder)
The bottom layer:
Pour the whipping cream and milk in a saucepan, add the vanilla extract and sugar and on low heat, stir continuously till the sugar dissolves. Add the honey, mix well.
Take it off the heat and add the gelatin powder. Stir well, till it completely melts and no lumps are seen.
Strain the mixture and keep aside to cool.
Have your serving glasses ready. Once the liquid mixture has cooled, pour them into the serving glasses, about half full or however you fancy.
Chill it in the refrigerator for a minimum of 1 hr.
For the Mango Mousse:
Mango puree- 150 gms
Sugar- 15 gms
Whipping cream- 120 ml (whipped till soft peaks form..not too dry)
Gelatin- 4 gms (I used powder)
Heat about 30 gms of the mango puree and sugar in a sauce pan over low heat, stir well to dissolve the sugar.
Take off the fire and add the rest of the mango puree, mix well. Add gelatin and stir till it dissolves.
Add the whipped cream and blend well to form a light yellow mousse.
Take the serving glasses out of the refrigerator and scoop the mousse on top of the set vanillapanna cotta.
Chill overnight. Drizzle some honey on top before serving.
Notes: If you are using gelatin leaf, then follow instructions and do as required and then add it to the mixture.
You can fancy it up a bit by slanting the glasses and then trying to set the panna cotta.
You can use martini glasses, short glasses or any glass you prefer. I used small wine glasses.
I did a dirty job with the whipped cream and so the mousse was not as light as it was supposed to be.