With summer peeking her little head around the corner and seasonal fruits such as melons, mangoes, litchis, plums, watermelons etc….., bracing our shopping isles, there is a gigantic variety of puddings and desserts for those humid summer nights. One such dessert that recently caught my eye as I scouted around the pages of a July 2014 Essentials magazine was a fresh looking, mouth-watering Mango and Lime Panna Cotta.
Without hesitation I was off to the shops buying the ingredients I needed. This dessert does take a bit of patience to make because each layer needs to set for about 4 hours in the fridge. Nevertheless, the wait is worth every second. It is fresh, cold and velvety smooth and is ideal to end off any meal as it is not heavy.
For the Mango layer you will need:
400g tin Mango in syrup
1 sachet gelatine
For the Panna Cotta you will need:
600ml whipping cream
Zest of 2 limes
100g granulated sugar
1 sachet gelatin
Mint leaves to garnish
Blitz mangoes till smooth. Warm through in a small pot and add the gelatine stirring till dissolved. Pour the mangoes into a pre-greased mould or divide into individual small jelly moulds. Place in the fridge for up to 4 hours or until set.
Warm cream in a pot with zest and sugar and stir till sugar is dissolved. Stir in gelatine until dissolved. Allow to cool. Pour cream mixture through a sieve on top of mango layer and refrigerate till fully set. Garnish with mint leaves and serve.