Mango Panna Cotta Verrines

vanilla bean yogurt panna cotta, mango gelee, mango mousse, mango coulis & torched mango cubes - a prelude to making more complex and multi-component desserts. after months of making just macarons, i'm beginning to miss french patisserie.

the reason why i chose this dessert is coz i've never really had much luck with mango so i just wanna give it another try. i've always been using phoon huat's mango puree and tho' i hated the smell and taste, there was no other options unless i'm willing to puree my own mangoes, but i'm not very keen to do it. therefore i decided to invest in more expensive puree this time, ravifruit's mango puree which cost me $16 a kg. its really good and i'm sticking to this brand in future.

despite its layers this dessert is pretty simple to make. i've made the strawberry version using cannelle et vanille's recipe and i really like it when dessert recipes call for sheet gelatine instead of powdered ones. sheet gelatine is so much easier to use! this recipe is also easy to variate and i think i'm gonna do a cassis version one soon. should look very pretty with the purple hues.

recipe source : l'atelier v

ingredients :

for the vanilla bean yogurt panna cotta :

200ml whipping cream

45g sugar

1 vanilla bean, split & scraped

3g sheet gelatine

100g plain yogurt or crème fraîche

for the mango gelee with mango cubes :

150g fresh mango, diced

100g mango purée

25g sugar

2g sheet gelatine

for the mango mousse :

150g mango purée

15g sugar

3.5g sheet gelatine

120g whipping cream

for the mango coulis :

100g mango purée

20g sugar

directions :

1. to make the vanilla bean yogurt panna cotta, cook the heavy cream, sugar and vanilla bean in a small saucepan until it comes to a boil. in the meantime, soak the gelatine in ice water. when the cream has come to a boil, remove the pan from the heat and add the softened gelatin. whisk to dissolve it. sift into a clean bowl, discard solids, and let it cool to about body temperature. add the yogurt and whisk well.

2. pour the panna cotta into cups to about 1/3 height and set in the fridge for about 2 hrs or until firm.

3. to make the mango gelee, warm half of the mango purée with the sugar in a medium saucepan over low heat. in the meantime, soak the sheet gelatine in ice water. 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.

4. to make the mango mousse, warm half of the mango purée with the sugar in a medium saucepan over low heat. in the meantime, soak the sheet gelatine in ice water. remove saucepan from heat once sugar completely dissolved. squeeze off excess water and add the softened gelatine to the warm purée and stir until completely dissolved. Add the rest of the purée; stir to combine then let it cool to room temperature.

5. in a mixing bowl, whisk the heavy cream until soft peaks then using a rubber spatula; fold the whipped cream into the purée base until fully incorporated (no more white streak). pour this mousse on top of the mango gelée, smooth it out using the back of a spoon and let it set in the refrigerator, about 1 hour.

6. to make the mango coulis, warm half of the mango purée with the sugar in a medium saucepan over low heat. remove saucepan from heat once sugar completely dissolved. add the rest of the purée; stir to combine then let it cool to room temperature. pour it on top of the mango mousse layers, swirl the cup until it covers the mousse completely. chill in the refrigerator while you prepare to torch some mango cubes – take care not to burn them! If you like, you can also add some edible flakes to dress them up.