Ginger Panna Cotta With Mango Recipes

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PANNA COTTA WITH GINGER SYRUP



Panna Cotta With Ginger Syrup image

Provided by Eugenia Bone

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 7

Vegetable oil or nonstick spray
2 cups heavy cream
1/2 cup sugar
1 1/2 teaspoons powdered ginger
1 packet (1/4 ounce) powdered unflavored gelatin
1/2 cup ginger syrup (see recipe)
Ground black pepper, for garnish

Steps:

  • Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
  • In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
  • Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
  • To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn't, use knife tip to release panna cotta from bottom. Garnish with ginger syrup - warm, room temperature or cool - and a few grinds of pepper.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 47 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 54 milligrams, Sugar 52 grams, TransFat 0 grams

GINGER PANNA COTTA WITH MANGO



Ginger Panna Cotta With Mango image

Rich and exotic. Panna cotta is a delicate Italian custard made with gelatin instead of eggs. This one has a silky texture reminiscent of Chinese egg custard tarts. It's flavored with ginger and topped with mango. A perfect Chinese-Italian fusion dessert. Other fruits like apricots, oranges, or berries also work well in place of the mango.

Provided by littleturtle

Categories     Gelatin

Time 6h25m

Yield 6-8 serving(s)

Number Of Ingredients 10

nonstick cooking spray
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1/2 cup powdered sugar
1 cup milk or 1 cup soymilk
1 (14 ounce) can evaporated milk
1 cup heavy cream (35%)
2 drops vanilla
1 tablespoon gingerroot, minced (1/2 oz)
2 mangoes, peeled and diced (1-1 1/4 cups)

Steps:

  • Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
  • In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
  • Stir until gelatin dissolves.
  • Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
  • Remove from heat, then allow to rest for 2 minutes so flavors can blend.
  • Strain mixture into custard cups.
  • When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
  • Unmold, if desired; top each portion with a generous helping of fruit before serving.

Nutrition Facts : Calories 340.3, Fat 21.4, SaturatedFat 13.2, Cholesterol 79.2, Sodium 109.2, Carbohydrate 31.5, Fiber 1.3, Sugar 20.1, Protein 8

COCONUT PANNA COTTA WITH MANGO & GINGER NUTS



Coconut panna cotta with mango & ginger nuts image

Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu

Provided by Melissa Thompson - Journalist and food writer

Categories     Dessert

Time 30m

Number Of Ingredients 7

2 x 400ml cans full-fat coconut milk
60g golden caster sugar
200ml double cream
4 leaves of gelatine
10 ginger nut biscuits
400g can mango slices, or sliced fresh mango
1 lime, zested

Steps:

  • Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
  • Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
  • Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
  • Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
  • Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.

Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

MANGO SHRIKHAND PANNA COTTA TART



Mango Shrikhand Panna Cotta Tart image

The filling of this tart reminds Amisha Dodhia Gurbani of the hot Mumbai summers when her mum would make Mango Shrikhand for her, with the beautiful fragrance of floral cardamom and saffron, and the warm notes of nutmeg.

Provided by Amisha Dodhia Gurbani

Yield 8 servings

Number Of Ingredients 14

1 cup (250 g) crumbled gingersnap cookies
6 tablespoons (¾ stick; 85 g) unsalted butter, melted
½ cup (130 g) mango puree
1 cup (220 g) full fat plain yogurt
1 ⅓ teaspoons (4 g) gelatin
1 cup (240 g) whole milk, room temperature
1⁄3 cup (75 g) granulated sugar
¼ teaspoon saffron
½ teaspoons (1 g) ground cardamom
Pinch of nutmeg
Fresh mango pieces
20 pistachios, very finely chopped
Crushed edible dried or fresh rose petals
Edible gold leaf

Steps:

  • In a food processor, add the gingersnap cookies. With the food processor on, bring the gingersnap cookies to a fine mixture.
  • Add the melted and cooled butter to the food processor and, while pulsing, bring the mixture together into a clump.
  • Preheat the oven to 350ºF (175°C).
  • Empty the contents onto a 9-​inch (23 cm) removable tart pan, and, with your fingers gently nudge the mixture to the edge of the pan, form an even layer throughout. Use a round measuring cup with a flat bottom to even out the layer throughout the bottom of the tart, and up against the edge of the tart to form a nice even layer.
  • Keep it in the fridge for 15 minutes.
  • Bake the crust in the oven for 10 minutes. Remove from the oven and let cool.
  • In a pourable bowl, add the mango puree and Greek yogurt. Whip it with a whisk until smooth.
  • Add the gelatin in a small bowl with ½ cup (120 g) of the milk and stir to mix. Set it aside for 3 to 4 minutes.
  • In a small saucepan on low heat, add the remaining milk, sugar, saffron, cardamom, and nutmeg and whisk to combine. Let it heat for 2 minutes until the sugar dissolves. Turn off the heat.
  • Add the gelatin-​milk mixture into the warm milk mixture and stir to combine.
  • Add this mixture to the mango-​yogurt mixture and whisk to make the mixture smooth. Gently pour the entire filling into the tart shell.
  • The panna cotta will take 4 hours and up to overnight to set and cool.
  • Garnish with mango pieces, finely chopped pistachios, rose petals, and edible gold on the top in whatever fashion that you desire, or garnish each slice before serving.

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