May 31, 2012

Vanilla Yoghurt Panacotta and Mango Jelly

A simple yet delicious dessert. Less cooking and even preparations are pretty easy.

Mango Jelly
Gelatin Leaves - 3
Mango - 150 gms
Castor Sugar - 30 gms
Water - 100 ml
Vanilla Yoghurt Panacotta
Gelatin Leaves - 3
Cream - 200 ml
Castor Sugar - 50 gms
Yoghurt - 50 gms
Vanilla Essence - 1 tsp

Mango Jelly
Soak gelatin in cold water.
In medium flame, add cubed mangoes and sugar in boiling water. Stir gently till sugar is dissolved and the water turns yellowish in color.
Squeeze as much as water possible from the gelatin leaves and add to the mango mix. Stir gently and switch off heat.
Add a couple of cooked mangoes in each jelly mould and 3 tsp of the jelly liquid.
Allow it to set for 20 minutes in the fridge.
Vanilla Yoghurt Panacotta
Soak gelatin leave in cold water.
Heat cream, castor sugar on medium heat.
When it starts boiling, squeeze as much water as possible from gelatin and add it to the mix. Remove from heat.
Add yoghurt, vanilla essence and mix well.
No bubbles should be present on the surface. Fill in the jelly moulds till its 3/4th full. Make sure the jelly is set well before pouring this mixture.
Allow to set in the fridge for 4-5 hours. While serving gently squeeze the mould and your vanilla yoghurt panacotta and mango jelly is ready!!!

Dont allow the cream to boil rapidly and dont add too much gelatin.
Instead of vanilla essence, you can grind any fruits of your choice and mix with cream to get a fruity flavor.

Im sending this to Radhika's Lets Cook with Fruits

Bon Appetit!!