This dessert was served after dinner with my parents and my mother-in-law the other day. It was actually my first time making panna cotta, even though it's been on my to-make list for a while now. I first discovered this decadent dessert just a few years ago at an Italian restaurant in NYC. It was on the prix-fixe menu so I decided to try it - I remember thinking it looked so plain and boring, but then being shocked by the rich, vanilla flavor. Since then, it's become one of my favorite desserts because the texture reminds me of a pudding I had growing up in Taiwan - similar to the Japanese-style custard pudding I made recently.
Custards like these always bring me back to my childhood - something about the lightly sweetened, smooth, silky cream is just so comforting... it seemed apropos to serve this to two wonderful mothers who have provided much love and comfort to their children through the years. All is good and right with the world when Mom is around.
Buttermilk Panna Cotta with Mango Puree
adapted from Tartelette
1 tablespoon (15gr) water
1 3/4 teaspoons (4gr) powdered gelatin
1 teaspoon vanilla extract
1 cup (250ml) heavy cream
1/4 cup (50gr) sugar
1 cup (250ml) whole buttermilk
1 cup (250ml) mango puree* (recipe below)
Place the water in a small bowl and sprinkle powdered gelatin over it. Set aside to bloom.
Meanwhile, in a medium saucepan, heat the heavy cream, sugar and vanilla extract until the cream is just simmering. Stir occasionally to make sure the sugar dissolves completely. Remove from heat, stir in the gelatin until completely melted. Cool for about 10 minutes, then add the buttermilk. Let cool to room temperature. When the cream is cooled, pour into glasses or ramekins and place in fridge to set, at least two hours or overnight.
"recipe" by sweets by sillianah
2 fresh mangoes, or 2 cups of frozen mangos, cubed
2 tablespoons water
1 tablespoon honey or sugar
Combine mangoes, honey/sugar, and water in a blender and puree until smooth. If needed, strain through a fine mesh sieve to remove chunks. Use additional sweetener as desired. Refrigerate, covered until ready to serve.
To serve, spoon puree on top of each glass or ramekin of panna cotta.