Mango Raspberry Pana Cotta Tart |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I love Pana cotta...Try this one. Ingredients:
1 23cm baked pie shell |
vanilla pana cotta |
1 envelope of unflavored gelatin (approx. 2 teaspoons) |
1/2 cup milk |
2 1/2 cups heavy cream |
1/2 cup sugar |
1 vanilla bean or 2 teaspoons pure vanilla extract |
2 mangoes, diced |
1/4 cup fresh raspberries |
mango pana cotta |
2 cups mango puree |
2 cups heavy cream |
3 cups yogurt |
12 tablespoons sugar |
2 tsp vanilla essence |
2 packets unflavored gelatin (2 tsp each) |
1/4 cup cold water |
Directions:
1. Sprinkle the fruits over the pie shell and set aside.
2. In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
3. In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. Bring cream just to a simmer, whisking occasionally until sugar has completely dissolved; remove from heat. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
4. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour over the base and refrigerate until set.
5. Mango layer:
6. Add the gelatin to cold water and let it soften. Meanwhile whisk together yogurt and mango puree in a bowl till they are combined well together.
7. Heat cream in a pot. Add vanilla essence and sugar. Whisk very lightly to mix. When the cream comes to a boil, remove from heat and add softened gelatin.
8. Stir well till all the gelatin is dissolved. Add the cream to the mango yogurt mixture and whisk well.
9. Pour over the set vanilla layer and refrigerate for 3-4 hours. Decorate with white chocolate or as desired.
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