AUGUST is here and I can faintly feel Fall in the near distance. This makes me super giddy! Especially as I look out my back door and see the driveway starting to collect falling leaves from our large trees! But, before we say goodbye to summertime, how about a refreshing, yummy dessert? I love Panna Cotta! LOVE! So making a batch of it to top off with summer berries and such is truly the perfect summer treat. Shall we talk more on this summer Panna Cotta with Mango Coulis?
Mango what? I know.
[pronounced “koo-lee”] Is a fruit or veggie puree easily made in just a few steps with just a few ingredients. It’s the perfect topping for Panna Cotta. Or to serve however you prefer. You can even just lick the spoon! Much like I do when I make a batch this or some lemon curd. Equally refreshing and lite!
It is refreshing and delicious and you can eat it however you want!
- 1 1/2 c Mango - fresh or frozen
- 1 Small Lime juiced
- 1 1/2 tablespoon Sugar
- Peel and slice the Mango into small Cubes and place them into a small pot (see note 1 if using frozen mango).
- Add the Sugar and Lime Juice, and stir to combine.
- Cook on low to medium heat for about 10 to 15 minutes (see note 2) or until the fruit is very soft and starts to fall apart, occasionally stirring to avoid burning. Remove from the stove and leave to cool down for about 5 minutes.
- Using an Immersion Blender, blend the cooked fruits until very smooth. It will take a few minutes of blending to get a very smooth, thick sauce.
- Once blended, taste the coulis and adjust the sweetness / acidity with a little bit more sugar or lime juice if needed
- Optional: to get a very smooth and thiner sauce, strain the coulis through a mesh sieve to remove any fibers or unblended fruit
- Leave to cool down completely then transfer to a sealed jar / container and keep in the fridge for up to a week.
oh this heavenly, creamy, substance! Panna Cotta not only has a cool name, it is COOL! It is seriously a classy pudding all on it’s own, but then you can add fruits, berries, dollops, and make it so much more!
What’s not to love about heavy cream?
Once I cooked it up, I used a cupcake pan to tilt each cup so if would congeal at an angle for a cooler effect.
You can make it up to 3 days in advance. So if you’re hosting an event, you can get these fancy treats out of the way.
- 1/4 cup cold milk
- 2 1/4 teaspoons unflavored powdered gelatin
- 2 cups heavy cream
- 1/4 cup sugar
- 1/2 vanilla bean split and seeded, or 1 teaspoon vanilla paste
- Place water in a small bowl and sprinkle gelatin over the surface in a single layer.
- Be sure not to pile it as that will prevent the crystals from dissolving properly.
- Let stand for 5-10 minutes to soften.
Put a large dollop of whipped cream or some diced mangos and YUM!
Enjoy the rest of your summer cause I’ve got my arms wide open for Fall and I’m ready to embrace her!!!