Hi! How are you? I have been taking a bit of a blogging break. With the end of French Fridays with Dorie and a busy summer schedule, it seemed like the perfect time to take a break and focus on spending quality time with my daughter (who’s growing up way to fast!). But, I’m back briefly for Tuesdays with Dorie because I just couldn’t resist this recipe: Vanilla Mango Panna Cotta. I’ll be back to more frequent blogging in late August or September.
We love puddings and creamy desserts and Vanilla Mango Panna Cotta called my name. When I saw it on the TWD schedule I knew I had to make it. I have never made (or eaten?) panna cotta before, so I wasn’t quite sure what it was. It turns out panna cotta is an Italian pudding, thickened with gelatin rather than cornstarch or eggs. It is often served unmolded on a plate.
Vanilla Mango Panna Cotta is served in a glass or bowl because of the layer of pureed mango. The mango is left uncooked, and flavored with a bit of lime juice and optional honey (I left the honey out, but wish I had used some to round out the flavors). The mango layer is topped with a rich and creamy vanilla bean pudding.
This dessert was delicious and refreshing! It is perfect on a hot summer night, but because you can use frozen mango, it would also be nice in winter when you are longing for summer flavors.
You can find the recipe for Vanilla Mango Panna Cotta in Dorie Greenspan’s latest book, Baking Chez Moi.