Mango Panna Cotta

Pertama kali saya mendengar Panna Cotta, saya terfikir, apa sebenarnya panna cota ini. Yelah Tak pernah dengar kan. Itupun tahu ada masakan nama Panna Sota setelah melihat resepi Mango Panna Cotta di blog Kak Nor.

Bila dah tengok banyak kali mulalah angau nak buat, bukan apa teringin nak tahu bagaimana rasa Mango Panna Cotta ini.

Kak Nor, dengan izin saya copy dan pastekan resepinya di sini ya :). Resepi asal boleh dilihat di SINI

MANGO PANNA COTTA by Gert


Ingredient:


7 grm gelatin (1 packet) + 3 tbsp of water
2 ½ cups full cream milk
1/4 cup sugar
1 tsp vanilla
1 ripe mango – cut into small cubes or puree


1. Mix the gelatin and water together and set it aside to bloom.
2. Put the milk and sugar in a saucepan, cook over low medium heat until bubbles form around the edges of the saucepan.
3. Remove from heat and add in the vanilla and stir in the gelatin. Stir until the gelatin dissolved.
4. Pour the mixture into six ramekins or cups. At this stage you can add in some cut mango and refrigerate until set or you can serve it with some mango puree.

Memandangkan saya buat malam semalam, dan memerlukan disimpan di dalam peti, sudahnya balik kerja petang tadi baru saya dapat merasakan keenakan Mango Panna Cotta ini. Sampi dirumah terus saya blendkan mangga menjadi puree. Kemudian simpan semula di dalam peti sejuk 15 minit baru dapat menikmatinya.

Jika ditanya, saya tidak dapat menggambarkan dan menberikan penjelasan bagaimana rasa Mango Panna Cotta ini. Nak kata puding tak juga, nak kata dadih pun tak juga. Kalau nak tahu bagaimana rasanya, jangan lupa untuk mencuba sendiri resepi ini. Yang pasti sedap dan nyaman je tekak bila melalui kerongkong di tambah dengan cuaca yang panas sekarang ini, aaaaaahhhhhh!!!!

Apepun terima kasih Kak Nor kerana berkongsi resepi yang sedap ini. Lepas ni nak try guna buah-buahan yang lain pula.

Untuk makluman, saya ingin berkongsi sedikit maklumat tentang Panna Cotta yang diambil daripada wikipedia ;

"Panna cotta (from Italian cooked cream) is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. It is generally from the Northern Italian region of Piemonte, although it is eaten all over Italy, where it is served with wild berries, caramel, chocolate sauce or fruit coulis. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish used boiled fish bones in place of gelatin; sugar, later a main ingredient, would not have been widely available as it was an expensive imported commodity. After years this treat evolved into what is now a gelatin dessert, flavored with vanilla and topped with fruit or spices, and served chilled.Somewhat similar versions of this dish are found in Greece, France and Finland."