Mango passion fruit panna cotta verrines - whatt is verrines??
The verrine is a layered compilation of either savory appetizers or sweet desserts that are filled in glasses, offering both a visually-stunning and sophisticated taste experience...so says www.squidoo.com
I absolutely heart this panna cotta, to me the combination of sweet mango and sourish passion fruit is just superb..
Of course, when it comes to verrines, the choices of fruits are endless, next time round, I'm gonna use some berries, be it strawberriess or that awesome rasberries...let's see..
sedap punya pasal, aku balun 2 cawan..mueheheh bertambahlah bam-bam aku...budak2 amik sorang satu..dude....errr...dude tak taw aku wat ini, so dia tak dapat merasa, lain kali jer lah...dah bini dia makan 2 sekali gus...
Just loved these verrines with the chunks of sweet mango, I tell u makan nih cepat jer licin itew glass
Recipe adapted from Michelle of Foodafgraphy
Vanilla panna cotta
250ml whipping cream (35-36% fat)
1/2 tsps of vanilla extract
1 tsp powdered gelatine
22ml cold water
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. Heat the cream and sugar in a saucepan over med-low heat. Once sugar has dissolved, remove from heat and stir in vanilla extract. You're only heating it to dissolve the sugar, don't overheat it. Pour the warm mixture over the gelatine and stir until the gelatine has completely dissolved. Allow mixture to cool down before dividing out into your ramekins. Chill for a few hours (or overnight).
Mango Gelée with Mango Cubes
150g fresh mango, diced
100g mango purée
25g granulated sugar
2g sheet gelatine ( iused 1 tsp powdered gelatin)
22ml cold water
Warm half of the mango purée with the sugar in a medium saucepan over low heat. In the meantime, Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.. Remove saucepan from heat once sugar completely dissolved. Squeeze off excess water and add the softened gelatine to the warm mango purée. Add the rest of the purée and diced mangoes and mix well. Let it cool to room temperature then spoon the mixture on top of the chilled panna cotta to about 2/3 of the height of the glasses/cups. Let it set in the refrigerator, about 30 minutes to 1 hour.
Passion fruit whipped cream
30g granulated sugar (omit if your whip cream already contain sugar)
120g whipping cream, whipped to soft peaks
In a mixing bowl, whisk the heavy cream until soft peaks Add passion fruit (drain out juice), mix well.
Piped onto mango gelée with mango cubes..
Refigerate 1 hour..Ready to serve..