BM # 34   Week 2   Day 3
It is fun to experiment and specially with desserts.while the mangoes were in full swing, I tried this trifle. I had some chocolate cake and I was icing a cake, so was left with some fresh whipped cream.I know that cake and cream go hand in hand and is one of the perfect combos but I wanted to try some thing with Mango.The Panna cotta rage in the blogosphere was going on and living upto those spirits I made a mango Panna cotta.I assembled the three and a trifle was made.

The trifle turned out absolutely delicious, and each and every layer complimented each other.the cake and cream, the Pannacotta and cream…the cake and Pannacotta…it was difficult to make out as to which combination was the best.

My post under the theme Mango for day 3

What you need.
chocolate cake
Whipped cream
Mango Pannacotta
Mint leaves
Silver balls
Edible shimmer
How to go about
Put a layer of chocolate cake.
Spoon in some of the whipped cream
Place there prepared Panna cotta in the center.
With a star nozzle pipe out cream and fill in the sides of the bowl.

Mango Pannacotta
2 cups whipped cream
8 gms agar agar strands
1/2 cup hot water
3 ripe mangoes
1/2 cup sugar

Dissolve the agar agar in 1/2 cup water.
Blend the mangoes to a purée.
Place the whipped cream on low heat and as soon as it is about to boil add the mango purée .cook for 2-3 minutes.
Add the dissolved agar agar water.
Mix well and remove from fire.
Pour into desired moulds.
This shall take a few hours to set.

Make sure the agar has completely dissolved, you can sieve it if you feel there are traces of some undissolved agar agar.
If the agar agar does not dissolve in the given amount of water, you can always add some more, it will not make much difference.
At the end we need a dissolved agar agar solution to set the dessert.

Trifle with Mango Panna cotta

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