Dessert
Pandan-Flavored Panna Cotta with Mango Toppings
I love summer! But not the heat! It is simply because mangoes are widely available during this season. I’ve searched for various recipes using mangoes and I found this easy to prepare and mouth-watering dessert.
I’ve found this untraditional panna cotta recipe online and added mangoes for a twist. The combination of yellow from mango and green from the gelatin is quite appetizing. I have no idea what would be the taste of replacing cream with coconut cream to make the panna cotta, and guess what, the result was wonderful. It tastes so good. Love it! Take note: since I used coconut cream, it has less fat and less calories. Thus, there’s no need for me to take phentermine diet pill.
Try it!
Ingredients:
2 packs 90-g green-colored gelatin
400 ml water
2 tbsp sugar
½ tsp pandan flavoring
400 ml coconut cream (first extract)
1 cup diced mangoes
Procedure:
In a pan, dissolve the gelatin and sugar with water. Cook over medium heat while stirring constantly until dissolved.
Add the coconut milk and pandan flavoring. Cook until the mixture starts to simmer.
Pour the gelatin in molds and allow to set. Chill.
To serve, top with mangoes.
So easy! In about 10 minutes, a new dessert will be served!
Chocolate-Coffee Panna Cotta in Chocolate Syrup
I both love coffee and dark chocolates. I wander if I could combine them in one recipe. And guess what I’ve came up: My Coffee-Chocolate Panna cotta in Chocolate Sauce.
I’ve tried cooking panna cotta in strawberry sauce years ago and it was a hit. Now, I have tried combining two of my favorite foods in a single dish. Oh boy, it was sinfully delicious! The taste of the coffee and chocolate is perfectly combined. Not so sweet. I think I’ll be needing the best weight loss supplements to prevent me for gaining more weight because I’m back to my cooking sessions! Yahoo!!! I missed this!
So here are the ingredients:
2 90-g packs of unflavored gelatin (not unsweetened)
2 tbsp sugar (divided)
1 tbsp of strong instant coffee
1 bar of dark chocolate, chopped (I used Meiji)
400 ml of milk mixed with 400 ml of cream (divide into two)
100 ml of cream
½ bar of dark chocolate
Molders (I used ramekins)
Procedure:
Pour the contents of 1 packet of gelatin into a pan. Add the milk-cream mixture and 1 tbsp sugar. Cook over medium heat, stirring until the gelatin and coffee are completely dissolved without allowing the mixture to boil.
Pour the coffee panna cotta into molds. Allow to set for about 3 minutes.
NOTE: Do not allow the coffee panna cotta to settle firmly because it won’t mold with the next layer (just like I did). :) But, still, it tastes sinfully good!
Repeat the same procedure but replacing the coffee with dark chocolate. Pour the chocolate panna cotta into molds. Allow to set for about 5 minutes.
To serve, invert the panna cotta in a serving plate and drizzle with the chocolate syrup. Chilling is recommended.
Here’s how to make the chocolate syrup:
Pour 100 ml cream and the remaining chocolate in a pan. Cook over medium heat with constant stirring until the chocolate is melted.
Enjoy!