Ingredients:
For Cream Layer:
1 can Nestle Thick Cream
500 ml Fresh Milk
1 tablespoon Fine Sugar
1 teaspoon Vanilla Essence
2 tablespoon Agar Agar strands
For Mango Layer:
2 large fresh sweet mangoes
3 tablespoons of fine sugar
2 tablespoon of Agar Agar strands
Method:
Soak the Agar Agar strands in cold water for 15 minutes.
Depending on which layer you wish to start, the cream or the mango layer following are the instructions.
I started with the Mango layer because my intention is to fill the glasses with more mango puree.
For the Mango Layer:
Prepare the mango puree by grinding the mango pulp to a smooth puree or you can also use canned mango puree for this recipe.
Add the mango puree in sauce pan and bring it to gentle boil on a low flame.
Add fine sugar according to your taste and simmer till the sugar is completely dissolved.
Switch off the flame.
While the mango puree is cooling, prepare the agar agar mixture.
In another small pot, add the agar agar strands with some water.
Over a low flame boil the agar agar until completely dissolved and becomes transparent without any lumps. Turn off the heat. Set aside.
Pour the mango puree into a tall glasses, serving bowls or jars till they are filled half way or more of your choice.
Cover the top with a cling film.
Leave it to refrigerate for at least an hour to set.
For the Cream Layer:
In a small pot, add milk and cream and bring to a boil on a low fire.
Mix in the fine sugar and let it simmer till the sugar dissolved completely.
Turn off the heat.
Keep it aside to cool.
Now add the agar agar mixture with the vanilla essence and whisk them well.
Take out the set mango layer and now pour in the cream layer.
Put back the cling film and refrigerate for at least 2 hours to set well.
You can add some small slices of fresh mango on top of the Panna Cotta before serving.
Now you can enjoy the creamy goodness of Mango Panna Cotta.