Mango and Vanilla Yoghurt Panna Cotta with Balsamic Blueberry Sauce
Ingredients:
For Mango Layer
1 cup, mango puree (I have used fresh mangoes)
1½ cup, heavy cream (You can also use Amul cream)
4 tbsp, sugar
3 tsp, gelatin
3 tbsp, cold water
For vanilla yoghurt layer
1 cup, Greek yoghurt/Hung curd
1½ cup, heavy cream (You can also use Amul cream)
1 tsp, vanilla essence
5 tbsp, sugar (you may add more if you prefer)
Zest of 1 lemon
3 tsp, gelatin
3 tbsp, cold water
For Balasamic blueberry sauce
1 cup, blueberries (fresh or frozen)
¼ cup, balsamic vinegar
¼ cup, sugar
Zest of 1 lemon
Directions:
For Mango Layer
1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. In a pan heat sugar and cream till sugar is dissolved. (Do not boil it too much)
3. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely .
4. Cool for 2-3 minutes.
5. Add mango puree to the cream gelatin mixture and mix very well.
6. If you prefer to give it an angle effect, place the glasses tilted in a muffin pan and pour the mixture into the glasses.
7. Refrigerate till set.
For vanilla yoghurt layer
1. Sprinkle gelatin over 3 tbsp water and allow it to rest for 5 minutes
2. Whisk together yoghurt and ½ cup of cream until very smooth.
3. In a pan heat together remaining 1 cup of cream, sugar, vanilla essence and lemon zest. Heat till sugar is just dissolved. (Do not boil it too much)
4. Remove from heat, add gelatin mixture and stir until gelatin is dissolved completely .
5. Cool for 2-3 minutes.
6. Add yoghurt mixture to the cream gelatin mixture and mix very well.
7. Pour this mixture over the mango layer and again refrigerate till set.
8. For Balsamic blueberry sauce
9. Put all the ingredients in a small pan and cook till it becomes of a thick sauce consistency.
10. Take it off the stove and cool it completely. Chill it.
11.Now pour this sauce over the vanilla yoghurt panna cotta layer along with some chopped fresh mangoes.
12. Serve chilled.
